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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a very delicious recipe that turns an ordinary dinner into an extraordinary meal with a springtime twist. If you want a dinner that is quick, easy, and healthy this is it! Unlike most one-dish-meals, this one has three distinct flavors that blend well. I was hesitant at first to use thigh meat as we like white meat, but I think this cut really made the dish! I found this recipe in Kraft’s Food and Family (Spring 2005) Magazine. Ingredients:
8 boneless skinless chicken thighs |
1/4 cup italian dressing (kraft zesty italian) |
1 cup chicken broth |
2 cups green beans, trimmed &, halved (i lightly steamed them before adding to recipe) |
1 cup minute white rice, uncooked |
1/4 cup sliced almonds |
Directions:
1. Toss Chicken with Dressing in plastic bag or container with lid.
2. Add Chicken with Dressing to large nonstick skillet on medium-high heat and cook 4 minutes on each side (or until browned).
3. Stir in Broth and bring to a boil.
4. Cover and Simmer for 10 Minutes.
5. Add Beans and cook 5 Minutes or until Chicken is cooked through.
6. Remove Chicken from skillet (I removed the green beans also).
7. Add Rice and Almonds and Remove from heat, cover and let stand for 5 minutes.
8. Seat Chicken on Green Beans over the Almond-Rice.
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