Chicken with Orange-Pecan Rice

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

  • Prep Time 5 min
  • Total Time 50 min
  • Servings 4

1
package (6.2 oz) fast-cooking long-grain and wild rice mix
2
cups orange juice
1/4
cup chopped pecans
1
jar (2 oz) diced pimientos, drained
4
boneless skinless chicken breasts (about 1 1/4 lb)
1/2
teaspoon paprika

  • 1 Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
  • 2 In pan, mix rice, seasoning packet from rice mix, orange juice, pecans and pimientos. Place chicken on rice mixture; sprinkle with paprika.
  • 3 Cover with foil. Bake 35 to 45 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
660mg
660%;
Total Carbohydrate
48g
48%
(Dietary Fiber
2g
2%
  Sugars
14g
14%
),
Protein
37g
37%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
50%;
Calcium
6%;
Iron
15%;
Exchanges:
2 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.