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Baked Maple Chicken with Wild Rice and Bartlett Pear Pilaf
1 whole chicken (about 3 ½ pounds), cut into 8 pieces
4 teaspoons extra-virgin olive oil, divided
¼ teaspoon ground black pepper
½ teaspoon sea salt, divided
1 tablespoon maple syrup
1 small onion, chopped
1 rib celery, thinly sliced
2 cloves garlic, finely chopped
½ cup brown and wild rice mix
3 cups low-sodium chicken broth
2 Bartlett pears, peeled, cored and chopped
1 teaspoon chopped fresh thyme leaves
Preheat oven to 400°F.
Place chicken in a roasting pan or on a rimmed baking sheet. Coat with 2 teaspoons olive oil, sprinkle with pepper and ¼ teaspoon salt. Bake 45 minutes or until cooked all the way through. Remove from oven and brush with maple syrup.
Meanwhile, in a medium saucepan, heat remaining olive oil over medium-high heat. Add onion, celery, and garlic and cook until golden, 5 to 7 minutes. Stir in rice and broth. Bring to boil. Reduce heat to low, cover and simmer 35 minutes. Stir in pears, thyme and remaining salt and continue cooking for 10 minutes or until rice is tender and liquid is absorbed. Serve rice with chicken.
Recipe courtesy of Whole Foods Market. Visit www.wholefoodsmarket.com for more great recipes!
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