Monday, January 11, 2010
30 Minute Almond Chicken
Total: 30 min
8 boneless skinless chicken thighs
1/4 c Zesty Italian dressing
1 c chicken broth
2 c green beans, trimmed & halved
1 c minute rice, uncooked
1/4 c sliced almonds
Toss chicken w/ dressing in resealable plastic bag. Cook on medium-high heat for 4 min on each side or until brown.
Stir in broth; bring to boil. Cover. Simmer 10 min. Add beans; cook 5 min or until chicken is cooked through. Remove chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 min. Serve chicken over rice mixture.
Makes 4 servings.
*This was pretty easy--I loved the green beans and almonds. I actually used leftover cooked rice and it turned out just fine. Next time, I think I'll try it with chicken breasts to get the better-for-you taste.