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Roasted Chicken with Cherry-Almond Pilaf

Yield Serves 4 (serving size: 4 ounces chicken and 3/4 cup rice)

Ingredients

  • 1/2 cup bagged matchstick-cut carrots
  • 1/2 cup dried cherries or golden raisins
  • 1 (6.6-ounce) package rice pilaf with almonds (such as Near East)
  • 1/2 teaspoon grated lemon zest
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 whole roasted chicken, cut into 8 pieces
  • 4 lemon wedges

Nutrition Information

  • calories 474
  • fat 14 g
  • satfat 3 g
  • monofat 5 g
  • polyfat 2 g
  • protein 36 g
  • fiber 9 g
  • cholesterol 85 mg
  • iron 3 mg
  • sodium 629 mg

How to Make It

  1. Bring 1 3/4 cups water to a boil in a large saucepan. Stir in carrots, cherries, rice with seasoning packet, and zest. Reduce heat to low, cover, and simmer 20 minutes, or until liquid is absorbed. Stir in 3 tablespoons parsley. Arrange rice on 4 serving plates, top with chicken, and sprinkle with remaining parsley. Serve with lemon wedges.