How To make Lemon Parsley Chicken And Rice

Ingredients
3/4
pound
chicken, breast halves, boneless, skinless
1
tablespoon
oil
1 1/2
cup
chicken broth
1 1/2
cup
rice, minute instant, brown
2
tablespoon
parsley, fresh, chopped
1
teaspoon
lemon peel, grated
1/8
teaspoon
pepper
3
tablespoon
almonds, whole, toasted

Directions:
Brown chicken in hot oil in skillet. Add broth; bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes.
Remove from heat. Stir in parsley, lemon peel and pepper; cover. Let stand 5 minutes. Sprinkle with almonds.