Ingredientsservings 682 cals
- Toss chicken with dressing in sealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 minutes on each side or until browned.
- Stir in broth; bring to boil. Cover and simmer 10 minutes. Add beans; cook 5 minutes or until chicken is cooked through (170 degrees F).
- Remove chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 minutes. Serve chicken over rice mixture.
Per Serving: 682 calories; 42.2 g fat; 29.4 g carbohydrates; 44.5 g protein; 193 mg cholesterol; 782 mg sodium. Full nutrition
ReviewsRead all reviews 9
This is my wife's favorite meal! The only changes I've made are to add 8 oz. of sliced mushrooms and one diced onion at the beginning, and saute them when the chicken goes in. Great every time!
I just made this for my husband and me for dinner tonight and loved it. The rice had a lot of flavor with the almonds and green beans. The chicken was tender and flavorfull. All I did was add sa...
Really, really good and so easy and quick! I added some sliced mushrooms.
This was a hit at our house. I added french style canned green beans and long grain brown rice. I did add just a bit more liquid since the rice had to boil a bit longer. My husband doesn't like ...
We really enjoyed this dish. The rice was delicious with the Italian dressing flavors. I used can green beans because that was what I had on hand. I seasoned the chicken with salt, pepper and ga...
Yum!! I made this tonight and the family LOVED it! I loved how easy it was to prepare! It's a keeper!
Skipped the italian dressing as our kids dislike anything "vinegar-y", seasoned chicken with oregano & sea salt. Also used chicken stock from the freezer instead of broth. Used leftover rice. No...