Cranberry-Pecan Glazed Chicken Dinner
Ingredients
- 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth ⓘ
- 2 cups instant brown rice, uncooked
- 2 1/2 cups small broccoli florets ⓘ
- 1/4 cup dried cranberries ⓘ
- 4 boneless skinless chicken thighs (1 lb.), 1/2 inch thick ⓘ
- 1/4 cup KRAFT Thick & Spicy Barbecue Sauce ⓘ
- 1/4 cup cranberry juice ⓘ
- 3 Tbsp. maple-flavored or pancake syrup ⓘ
- 2 Tbsp. chopped PLANTERS Pecans, toasted ⓘ
Instructions
- Bring broth to boil in medium saucepan on medium-high heat; stir in rice.
- Cover; simmer on medium-low heat 3 min.
- Add broccoli and cranberries; stir.
- Simmer, covered, 2 min.
- Remove from heat; let stand 5 min.
- or until broth is completely absorbed.
- Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium heat.
- Add chicken thighs; cook 8 to 10 min.
- on each side or until done (170F).
- Remove from skillet; cover to keep warm.
- Add barbecue sauce, juice and syrup to same skillet; stir.
- Bring to boil; cook on medium-high heat 3 min.
- or until thickened, stirring occasionally.
- Fluff rice with fork.
- Serve chicken and rice topped with sauce and nuts.
Nutrition & Diet Analysis (per serving)
523
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).