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Chicken with Orange-Pecan Rice

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By Betty Crocker Kitchens
Updated Jan 28, 2010
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Orange juice adds a citrus splash to a rice mix in this fabulous oven-baked chicken dinner.

Chicken with Orange-Pecan Rice

  • Prep Time 5 min
  • Total 50 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 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

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
  • Step 
    2
    In pan, mix rice, seasoning packet from rice mix, orange juice, pecans and pimientos. Place chicken on rice mixture; sprinkle with paprika.
  • Step 
    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).

Nutrition

430 Calories
10g Total Fat
37g Protein
48g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
660mg
27%
Potassium
540mg
16%
Total Carbohydrate
48g
16%
Dietary Fiber
2g
8%
Sugars
14g
Protein
37g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
50%
50%
Calcium
6%
6%
Iron
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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