1 lb. boneless, skinless chicken breast
1/4 cup Italian Dressing and marinade (divided)
1 1/4 cup fat free reduced sodium chicken broth
1/2 tsp. garlic powder
2 cups broccoli florets
1/4 cup almonds
3 cups of cooked rice
Cook chicken in 2 tablespoons of dressing in large skillet over medium heat 4 minutes or until evenly brown on each side. Stir in broth, garlic powder and remaining dressing; bring to a boil. Cover; simmer 5 minutes. Remove chicken. Add broccoli to skillet and cook uncovered for 3 minutes. Stir in the rice and almonds. Serve chicken over rice.
You can definitely use instant rice, but since I don't I tweaked the recipe a bit. You do the exact same thing for instant but have to let it stand for 7 minutes before serving so the liquid can be absorbed into the rice. It was well received (except my picky daughter) and pretty low in fat. (original recipe from kraftfoods.com)
