Almond Chicken and Rice

Almond Chicken and Rice

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 4

    small boneless skinless chicken breast halves

  • ¼

    cup Kraft Tuscan House Italian Dressing and Marinade, divided

  • 1-¼

    cups fat-free reduced sodium chicken broth

  • ½

    t. garlic powder

  • 2

    cups broccoli florets

  • 1

    cup instant white rice, uncooked

  • 17

    cup sliced almonds, toasted, divided


Cook chicken in 2 tablespoons dressing in large nonstick skillet on medium heat 4 minutes on each side or until evenly browned. Stir in broth, garlic powder and remaining dressing; bring to a boil. Cover; simmer 5 minutes or until chicken is done (165 degrees). Remove chicken; cover to keep warm. Add broccoli to skillet; cook, uncovered, 3 minutes. Stir in rice and 3 tablespoons nuts. Remove from heat; cover. Let stand 7 minutes. Serve chicken over rice; top with remaining nuts.


Facebook Conversations