I made this for dinner the other night and it was yummy! Steve loved it and it gives you a mix of carbs, protein, and veggies! ;)
4 small boneless skinless chicken breasts
1/4 cup Kraft Tuscan House Italian Dressing and Marinade, divided
1 1/4 cups fat-free reduced-sodium chicken broth
1/2 tsp garlic powder
2 cups broccoli florets
1 cup instant white rice, uncooked
1/4 sliced almonds (I bought the already sliced ones in the bag in the produce or salad dressing section)
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 (I had to cook it for like 20 min). Remove chicken; cover to keep warm.
Add broccoli to skillet; cook, uncovered, 3 min. Stir in rice and almonds. Remove from heat; cover. Let stand 7 min. Serve chicken over rice. (I think next time I will shred the chicken and mix it into the rice mixture before serving)