Chicken with Roasted Pears and Wild Rice

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8 servings (serving size: 1 1/2 cups)


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2 1/2 cups uncooked specialty wild rice blend (such as Uncle Ben's)
2 1/2 cups apple juice
2 1/2 cups low-salt chicken broth
1 tablespoon olive oil
2 pounds skinned, boned chicken breast, cut into bite-size pieces
1 cup sliced green onions
4 small firm ripe Bosc pears (about 1 1/2 pounds), cored and cut lengthwise into 1/2-inch slices
Cooking spray
1 cup dried cranberries or dried tart cherries
1 tablespoon sugar
3/4 teaspoon salt
3/4 to 1 teaspoon ground cinnamon


Combine first 3 ingredients in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer rice mixture for 20 minutes.

Heat oil in a large skillet over medium-high heat. Add chicken and onions; sauté 8 minutes or until chicken is done. Preheat oven to 450º.

Arrange pear slices in a single layer on baking sheets coated with cooking spray. Bake pear slices at 450º for 10 minutes or until tender.

Combine rice mixture, chicken mixture, pears, cranberries, sugar, salt, and cinnamon in a large bowl. Toss gently.

Created date

April 2002

Nutritional Information

Calories 397
Caloriesfromfat 12 %
Fat 5.1 g
Protein 28.5 g
Carbohydrate 61.7 g
Cholesterol 58 mg
Sodium 254 mg