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  3. Almond Chicken and Rice

Almond Chicken and Rice

00:30:00 4 servings, 1/4 recipe (206 g) each

  • Almond Chicken and Rice Image 1

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Recipe By
3.5
19 13 Reviews
Prep Time
5
min.
Total Time
30
min.
Servings

4 servings, 1/4 recipe (206 g) each

A one-pot twist on a classic chicken dish

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What You Need

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Make It

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  • 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 min or until chicken is done (170ºF). Remove chicken; cover to keep warm.
  • Add broccoli to skillet; cook, uncovered, 3 min. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.

Cook Once, Eat Twice

Cook 4 additional chicken breasts in additional 2 Tbsp. dressing until done. Refrigerate for later use in making Cheesy Chicken Pot Pie.

Substitute

Substitute 8 boneless skinless chicken thighs for the chicken breasts. Cook on medium-high heat 4 min. on each side or until evenly browned. Continue as directed.

Easy Cleanup

Since everything is cooked in the same skillet, cleanup is a snap!

Servings

  • 4 servings, 1/4 recipe (206 g) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 1 Carbohydrates
  • 3 Meat & Alternatives
  • 0.5 Fats

Nutrition Bonus

The colourful broccoli in this quick meal provides a good source of vitamin C.

Nutritional Information

Serving Size 4 servings, 1/4 recipe (206 g) each
AMOUNT PER SERVING
Calories 300
% Daily Value
Total fat 9g
Saturated fat 1g
Cholesterol 65mg
Sodium 380mg
Carbohydrate 23g
Dietary fibre 2g
Sugars 2g
Protein 31g
   
Vitamin A 10 %DV
Vitamin C 60 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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