Creamy Almond Chicken and Rice
Roasted Carrots and Broccoli
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- ¼ cup butter
- 2½ cups low-sodium chicken broth
- 1 (10.5-oz) can cream of chicken soup
- 1½ cups long-grain white rice
- ¼ cup sliced almonds (or use peanuts)
- 1 tsp dried thyme
Instructions
- Cut chicken in half lengthwise, 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.
- Melt butter in a large nonstick skillet over medium-high heat. Add chicken, and cook 4 minutes per side; remove from skillet.
- Whisk together broth and soup in skillet. Bring to a boil, and stir in rice. Nestle chicken in rice mixture. Cover, reduce heat, and simmer 20 minutes or until rice is done. Sprinkle with nuts and thyme.
Side Dish Ingredients
- 3 carrots, cut into 2-inch sticks
- 1 head broccoli, cut into florets
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until vegetables are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
470
|
63
|
533
|
| Fat (g) | 17 | 5 | 22 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 32 | 1 | 33 |
| Carb (g) | 45 | 5 | 50 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 646 | 224 | 870 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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