It’s Wednesday – and that means I’m going to share another family-friendly weeknight dinner. I only started making this recipe recently, but it’s already become a family favourite. Kirsten calls this her “second favourite meal.” Second to meatloaf, lol. This is really yummy, and takes about 30 minutes to make on a busy weeknight. Not bad at all! Here’s the recipe for this easy almond chicken.
1/4 cup Kraft Classic Herb Dressing
8 small boneless skinless chicken thighs (1 lb./450 g)
1-1/2 cups 25%-less-sodium chicken broth
2 cups fresh green beans, trimmed – or use frozen
1-1/3 cups instant brown rice, uncooked
1/4 cup sliced almonds, toasted
HEAT dressing in large skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 4 min. on each side or until evenly browned.
ADD broth; bring to boil. Cover; simmer on medium-low heat 10 min. Add beans; cook, covered, 5 min. or until beans are crisp-tender and chicken is done (170ºF). Transfer chicken and beans to plate; cover to keep warm.
COMBINE rice and nuts in same skillet. Remove from heat; cover. Let stand 5 min. Serve with chicken and beans.
Recipe courtesy of Kraft Canada