4 chicken breasts, boneless, skinless (4 oz each)
1/4 c. Italian house dressing, light, divided
1/4 c. chicken broth, reduced sodium
1/2 t. garlic powder
2 c. broccoli florets
1 c. brown rice, cooked
1/4 c. almonds, divided
In a large skillet on medium-high heat, cook chicken in 2 T. of dressing until evenly browned. Stir in broth, garlic powder and remaining dressing. Bring to a boil. Cover and simmer until chicken is done (165F). Add broccoli to skillet. Cook uncovered for about 3 minutes. Stir in rice and 3 T. almonds. Cook until heated through. Remove from heat and top with remaining almonds.
Makes 4 servings.
Nutrition Information: 260 calories; 8 g fat; 55 mg cholesterol; 510 mg sodium; 21 g carbohydrates; 3 g fiber; 26 g protein.