Almond Chicken and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Small boneless skinless chicken breast halves (1lb)1/4 cup Tuscan Italian Dressing, divided1 1/4 cups fat-free reduced-sodium chicken broth1/2 tsp. garlic powder1 1/2 cups broccoli florets1/2 cup carrots, sliced1/2 cup celery, sliced1 cup instant white rice, uncooked1/4 cup slices almonds, toasted, divided
Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 min. on each side or until evenly browned.
Stir in broth, garlic powder and remaining dressing; bring to boil. Cover; simmer 5 minutes or until chicken is done. Remove chicken; cover to keep warm.
Add vegetables to skillet; cook, uncovered, 3 minutes. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.
Number of Servings: 4
Recipe submitted by SparkPeople user PATTI.SMITH.
Stir in broth, garlic powder and remaining dressing; bring to boil. Cover; simmer 5 minutes or until chicken is done. Remove chicken; cover to keep warm.
Add vegetables to skillet; cook, uncovered, 3 minutes. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.
Number of Servings: 4
Recipe submitted by SparkPeople user PATTI.SMITH.
Nutritional Info Amount Per Serving
- Calories: 317.5
- Total Fat: 11.0 g
- Cholesterol: 68.4 mg
- Sodium: 454.3 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 3.0 g
- Protein: 31.6 g
Member Reviews