Creamy Almond Chicken and Rice
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Ingredients
- 1 (8-oz) boneless, skinless chicken breast
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp canola oil
- ½ cup low-sodium chicken broth
- ½ cup low-fat cream of chicken soup
- ⅓ cup instant brown rice
- 2 Tbsp sliced almonds
- 1 tsp dried thyme
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper.
- Cook chicken in hot oil in a nonstick skillet over medium-high heat 4 minutes per side or until browned.
- Whisk together broth and soup; pour over chicken. Bring to a boil, and stir in rice; cover, reduce heat, and simmer 20 minutes or until rice is tender. Sprinkle with nuts and thyme.
Side Dish Ingredients
- 2 cups strawberries, quartered
- ½ cup blueberries
- 1 tsp honey
Side Dish Instructions
- Combine berries in a serving bowl; drizzle with honey.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
370
|
80
|
450
|
| Fat (g) | 14 | 1 | 15 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 30 | 19 | 49 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 599 | 0 | 599 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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