Almond Chicken and Rice

Andrea Olsen Wootton

4 chicken breasts
¼ cup GF Italian dressing
1 ¼ cups chicken broth
½ tsp garlic powder
2 cups broccoli florets
1 cup instants rice, uncooked
¼ cup almonds

Cook chicken in 2 tbsp dressing on med heat for 4 min. on each side or until browned. Stir in broth and garlic powder and remaining dressing. Bring to a boil. Cover; simmer 5 min or until chicken is done. Remove chicken and cover to keep warm. Add broccoli and cook uncovered 3 min. Stir in rice and half of nuts. Remove from heat. Cover and let stand 7-10 minutes. Serve chicken over rice and veggies. Top with remaining nuts.