| 8 | Boneless skinless chicken thighs |
| 1/4 cup | Zesty Italian dressing |
| 1 cup | Chicken broth |
| 2 cups | Green beans, trimmed, halved |
| 1 cup | Instant white rice, uncooked |
| 1/4 cup | Sliced almonds |
Toss chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet on medium high heat; cook 4 minutes on each side or until browned.
Stir in broth; bring to boil. Cover. Simmer 10 minutes. Add beans; cook 5 minutes or until chicken is cooked through.
Remove chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 minutes. Serve chicken over rice mixture.
Sometimes you can use four skinless chicken breasts instead of the thighs. Also, try using broccoli spears. They're a great substitute for the green beans.