Lemon Parsley Chicken And Rice

• 3/4 pounds chicken breast halves, boneless, skinless
• 1 tablespoon vegetable oil
• 1 1/2 cup chicken broth
• 1 1/2 cup rice minute instant, brown
• 2 tablespoons parsley leaves fresh, chopped
• 1 teaspoon lemon zest grated
• 18 teaspoon black pepper
• 3 tablespoons almonds whole, toasted

1. Brown chicken in hot oil in skillet.
2. Add broth; bring to boil.
3. Stir in rice.
4. Return to boil.
5. Reduce heat to low; cover and simmer 5 minutes.
6. Remove from heat.
7. Stir in parsley, lemon peel and pepper; cover.
8. Let stand 5 minutes.
9. Sprinkle with almonds.

chicken breast halves, vegetable oil, chicken broth, rice minute, parsley, lemon zest, black pepper, almonds

Taken from recipeland.com/recipe/v/lemon-parsley-chicken-rice-2638 (may not work)