3 boneless skinless chicken breasts
1/4 cup of your favorite Italian salad dressing
2 1/2 cups chicken broth (divided)
2 cups fresh green beans (trimmed and halved)
1 cup white rice
1/4 cup sliced almonds
Combine 2 cups of chicken broth and 1 cup white rice in a saucepan with 1/2 tsp salt. Cover and cook over high heat until it comes to a boil. Reduce heat to simmer for 20 minutes or until rice is soft.
Meanwhile, cook chicken in Italian dressing in large skillet on medium-high heat for about 4 minutes on each side or until evenly browned. Add the remaining 1/2 cup of chicken broth and bring to a boil. Cover; simmer for five minutes. Add the trimmed green beans; cook for 5 more minutes or until chicken is done.
Place cooked rice on a serving platter. Top with chicken and green beans. Sprinkle with almonds.