Chicken with Orange-Pecan Rice

Gluten Free
Dairy Free
Health score
39%
Chicken with Orange-Pecan Rice
50 min.
4
436kcal

Suggestions


Indulge in a delightful culinary experience with our Chicken with Orange-Pecan Rice, a dish that perfectly balances flavor and nutrition. This gluten-free and dairy-free recipe is not only easy to prepare but also promises to impress your family and friends at any meal, whether it's lunch or dinner.

Imagine succulent boneless skinless chicken breasts baked to perfection, infused with the vibrant zest of orange juice and the rich crunch of pecans. The fast-cooking long-grain and wild rice mix serves as a hearty base, absorbing all the delicious flavors while providing a satisfying texture. The addition of diced pimientos adds a pop of color and a subtle sweetness that complements the dish beautifully.

Ready in just 50 minutes, this recipe is perfect for busy weeknights or special occasions alike. With a caloric content of 436 kcal per serving, it offers a balanced meal that is both filling and nutritious. The dish boasts a delightful caloric breakdown, with a healthy percentage of protein, fats, and carbohydrates, making it a well-rounded choice for anyone looking to maintain a balanced diet.

So, gather your ingredients and get ready to savor the delicious combination of flavors in this Chicken with Orange-Pecan Rice. Your taste buds will thank you!

Ingredients

  • cups orange juice 
  • 0.5 teaspoon paprika 
  • 0.3 cup pecans chopped
  • oz pimientos diced drained
  • 6.2 oz quick-cooking brown rice long-grain wild
  • 1.3 lb chicken breast boneless skinless

Equipment

  • frying pan
  • oven
  • aluminum foil

Directions

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

Nutrition Facts

Calories436kcal
Protein32.86%
Fat19.56%
Carbs47.58%

Properties

Glycemic Index
30.5
Glycemic Load
6.86
Inflammation Score
-8
Nutrition Score
29.091739299505%

Flavonoids

Cyanidin
0.73mg
Delphinidin
0.5mg
Catechin
0.49mg
Epigallocatechin
0.38mg
Epicatechin
0.06mg
Epigallocatechin 3-gallate
0.16mg
Eriodictyol
0.21mg
Hesperetin
14.82mg
Naringenin
2.65mg
Myricetin
0.06mg
Quercetin
0.31mg

Nutrients percent of daily need

Calories:436.12kcal
21.81%
Fat:9.32g
14.34%
Saturated Fat:1.33g
8.34%
Carbohydrates:51.04g
17.01%
Net Carbohydrates:48.89g
17.78%
Sugar:11.2g
12.45%
Cholesterol:90.72mg
30.24%
Sodium:172.64mg
7.51%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:35.25g
70.5%
Vitamin C:78.52mg
95.18%
Vitamin B3:18.57mg
92.85%
Selenium:62.13µg
88.76%
Vitamin B6:1.22mg
61.09%
Vitamin B1:0.66mg
43.87%
Folate:166.32µg
41.58%
Manganese:0.8mg
39.75%
Phosphorus:393.23mg
39.32%
Vitamin B5:2.51mg
25.12%
Potassium:845.32mg
24.15%
Iron:4.06mg
22.54%
Magnesium:66.33mg
16.58%
Vitamin A:793.81IU
15.88%
Copper:0.26mg
13.13%
Vitamin B2:0.21mg
12.56%
Zinc:1.86mg
12.43%
Fiber:2.15g
8.6%
Vitamin B12:0.28µg
4.72%
Vitamin E:0.62mg
4.16%
Calcium:36.73mg
3.67%
Vitamin K:2.34µg
2.23%