CRANBERRY-PECAN GLAZED CHICKEN DINNER

Cranberry-Pecan Glazed Chicken Dinner image

Dried cranberries, cranberry juice and syrup make a sweet-tart glaze for this easy chicken and rice dinner.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings

Number Of Ingredients 9

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 pecans, toasted

Steps:

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 (170°F). 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 Facts : Calories 420, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g