1.Preheat oven to 400°. Spray rimmed baking pan with cooking spray.
2. In large bowl, whisk 1½ tablespoons syrup, apple juice, butter and cinnamon; add pears and toss.
3. In large skillet, toast almonds over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
4. In small bowl, whisk vanilla bean seeds, yogurt and remaining ½ tablespoon syrup. Serve pears topped with yogurt mixture sprinkled with almonds.
5. Divide rice into 4 bowls; top with avocado, mango, cucumber, bell pepper and chicken skewers. Drizzle with warm marinade.
- 6 g Fat
- 2 g Saturated
- 9 mg Cholesterol
- 13 mg Sodium
- 23 g Carbohydrates
- 4 g Fiber
- 17 g Sugars
- 6 g Added Sugars
- 4 g Protien
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Nutritional Information
- 6 g Fat
- 2 g Saturated
- 9 mg Cholesterol
- 13 mg Sodium
- 23 g Carbohydrates
- 4 g Fiber
- 17 g Sugars
- 6 g Added Sugars
- 4 g Protien
Directions
1.Preheat oven to 400°. Spray rimmed baking pan with cooking spray.
2. In large bowl, whisk 1½ tablespoons syrup, apple juice, butter and cinnamon; add pears and toss.
3. In large skillet, toast almonds over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
4. In small bowl, whisk vanilla bean seeds, yogurt and remaining ½ tablespoon syrup. Serve pears topped with yogurt mixture sprinkled with almonds.
5. Divide rice into 4 bowls; top with avocado, mango, cucumber, bell pepper and chicken skewers. Drizzle with warm marinade.