Italian Chicken with Almond Rice

Happy New Year! My goal this year is to try 2-3 new recipes a month and to get back into the swing of writing. Ready? Here goes a new one! Italian Chicken with Almond Rice. This was adapted from SparkRecipes. 

I couldn't believe how easy this was and the chicken was very tender. Adding the nuts to the rice makes it similar to a rice pilaf. I will be making this again because I almost always have these ingredients in the fridge or pantry!

This time I cooked my rice according to my dad's rice instructions. Next time I would cook the rice in 1 3/4 cup broth + garlic powder + Italian dressing. Then use the remaining broth to cook the broccoli and deglaze the chicken pan. 

Italian Chicken with Almond Rice

2 very hungry grownups

2 boneless skinless chicken breasts (1 lb), cut into large chunks
1/4 cup Italian Dressing
1 can (10 fl oz) low sodium chicken broth
1/2 tsp. garlic powder
2 cups broccoli florets
1 cup white rice, cooked (under cooked by 5 minutes, when the rice has absorbed most of the water)
1/4 cup sliced almonds

Cook chicken in 2 tbsp. dressing in large nonstick skillet on medium heat about 4 minutes on each side or until evenly browned and cooked through. Remove chicken.

Pour in broth, garlic powder and remaining dressing; bring to boil. Add rice, broccoli, and nuts. Cook until rice absorbs most of the liquid and the broccoli is tender. 

Serve chicken over rice.