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4 small boneless skinless chicken breasts (1 lb./450 g)
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
1/2 tsp. garlic powder
2 cups small broccoli florets
1 cup instant brown rice, uncooked
1/4 cup sliced almond, toasted, divided
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How do I make it ?
Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 min. on each side or until evenly browned.
Stir in broth, garlic powder and remaining dressing; bring to boil. Cover; simmer 5 min or until chicken is done (170ºF). Remove chicken; cover to keep warm.
Add broccoli to skillet; cook, uncovered, 3 min. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.
Kraft Kitchen Tips!
Cook Once, Eat Twice
Cook 4 additional chicken breasts in additional 2 Tbsp. dressing until done. Refrigerate for later use in making Cheesy Chicken Pot Pie.
Substitute 8 boneless skinless chicken thighs for the chicken breasts. Cook on medium-high heat 4 min. on each side or until evenly browned. Continue as directed.
Since everything is cooked in the same skillet, cleanup is a snap!
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 1 g
Cholesterol 65 mg
Sodium 380 mg
Carbohydrate 23 g
Fibre 2 g
Sugars 2 g
Protein 31 g
4 servings, 1/4 recipe (206 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.