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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, halved
1-1/3 cups instant brown rice, uncooked
1/4 cup sliced almonds
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How do I make it ?
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.
Kraft Kitchen Tips!
Since everything is cooked in the same skillet, cleanup is a snap!
When fresh green beans are not in season, prepare using frozen green beans instead.
How to Prepare Fresh Green Beans
To prepare green beans, trim and discard the stems and ends from the beans. Wash just before cooking.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 3.5 g
Cholesterol 80 mg
Sodium 520 mg
Carbohydrate 29 g
Fibre 3 g
Sugars 3 g
Protein 28 g
4 servings, 1/4 recipe (240 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.