BAKED ALMOND CHICKEN AND RICE

Much better day today! I really need to work at those weekends – I don’t know what my problem is when Saturday arrives!!!

Breakfast: 166
Protein Shake

Lunch: 280
Banana, Fresh, Sml, 6″ To 6 7/8″ Long
Meal Replacement Bar

Dinner: 504
Almond. Chicken and rice
Sweet Kale Salad
1 Tbsp Salad Dressing, Ranch

Snacks: 320
2 cups CheeCha Puffs, sea salt & spiced pepper
Fig Bar
7 Pretzels, Chocolate Covered

Total: 1,270 Calories

FitBit: 10,183 Steps / 6 Stairs
Exercise: Zumba – 60 minute Class

10000 steps

I had Zumba straight after work today, so I left my hubby the recipe and he made dinner for us. I think he is secretly enjoying himself on a Tuesday following a recipe and creating dinner!

Baked Almond Chicken & Rice

TOTAL TIME: Prep: 15 min. Bake: 1 hour

MAKES: 4 servings

Ingredients
1 cup uncooked long grain rice
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
1 celery rib, chopped
1/2 cup chopped onion
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup slivered almonds, divided

Directions
1. Place the rice in a greased 13-in. x 9-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350° for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear. Yield: 4 servings.

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2 responses to this post.

  1. Perhaps the problem is that the hubby is home and wants to go out for dinner!!!! He is a bad influence!!!!

    Reply

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