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