| 8 | Boneless, skinless chicken thighs (4 chicken breasts) |
| 1/4 cup | Zesty Italian dressing |
| 1 cup | Chicken broth |
| 2 cups | Green beans |
| 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 non-stick skillet on medium-high heat; cook 4 minutes on each side until browned. Stir in broth; bring to a 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.