Roasted Chicken with Cherry-Almond Pilaf

Roasted Chicken with Cherry-Almond Pilaf


  • 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


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.

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

Nutritional Information

Calories per serving: 474
Fat per serving: 14g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 2g
Protein per serving: 36g
Fiber per serving: 9g
Cholesterol per serving: 85mg
Iron per serving: 3mg
Sodium per serving: 629mg