Chicken with Orange-Pecan Rice

37 Ratings

11 Reviews

Prep 5 min
Total 45 min
Ingredients 6
Servings 2

Orange juice adds a citrus splash to a rice mix in this fabulous oven-baked chicken dinner.

By Pillsbury Kitchens

Updated October 14, 2010

Ingredients

1/2

package (6.2 oz) fast-cooking long-grain and wild rice mix
1

cup orange juice
1/4

cup chopped pecans
3

tablespoons sweetened dried cranberries
2

boneless skinless chicken breasts (about 3/4 lb)
1/4

teaspoon paprika

Steps

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1

Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
2

In pan, mix 1/2 cup of the rice, 1/2 of the seasoning packet from rice mix, orange juice, pecans and cranberries. Place chicken on rice mixture; sprinkle with paprika.
3

Cover with foil. Bake 30 to 35 minutes. Remove foil, stir and bake an additional 5 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut (165°F).

Be sure to use the fast-cooking rice mix for this recipe. The regular type will take too long to cook.

Nutrition Facts

Serving Size: 1 Serving

Calories: 550
Calories from Fat: 140

% Daily Value

Total Fat: 16g; 25%
Saturated Fat 2 1/2g 12% Trans Fat 0g
Cholesterol: 105mg; 35%
Sodium: 630mg; 26%
Potassium: 610mg; 18%
Total Carbohydrate: 57g; 19%
Dietary Fiber 3g 12% Sugars 22g
Protein: 44g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 40%; 40%
Calcium: 6%; 6%
Iron: 20%; 20%

Exchanges:

1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;