Get children eat vegetables: Almond chicken with green beans

Recipe 4: Almond chicken with green beans (for children of 12 months +)

Comments from mommy:
Tender and juicy green beans simmered in rich chicken broth are one of DD’s favorite vegetables. She loves them so much that she can finish one cup of beans by herself. Influenced by DD’s passion, M began to enjoy this simple but flavorful recipe.

Ingredients:

4 chicken leg quarters, or 8 chicken legs, or 8 chicken thighs;
1/4 cup Kraft Zesty Italian Dressing;
1 14 oz chicken broth;
1 pounds green beans, trimmed;
1 cup rice, white or brown, uncooked;
1/4 cup sliced almonds.

Nutrition facts:
Green beans, though low in calories (just 43.75 calories in a whole cup), are loaded with nutrients. They are excellent source of vitamin K, vitamin C, manganese, vitamin A, dietary fiber, potassium, folate, and iron. Green beans are also rich in magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.

These nutritional values and health benefits make green beans ideal for curing a lot of diseases, including atherosclerosis and diabetic heart disease, heart attack, and stroke.

How to cook?

	1. To reduce grease, trim the skin and fat off the chicken leg quarters.
	2. Pour the dressing into a shallow dish or pie plate, add chicken leg and thighs. Make sure both sides are evenly coated.
	3. Add chicken with dressing to a large nonstick skillet on medium-high heat.
	4. Cook 4 minutes on each side or until browned.
	5. Stir in broth; bring to boil. Cover. Simmer 10 minutes.
	6. Remove chicken from skillet. Add beans.
	7. Return chicken back to the skillet and placed them above the beans. Cover and cook 5-15 minutes depending on how tender you want the beans to be. (Since DD prefers tender and juicy green beans, I cooked them for 15 minutes)
	8. Meanwhile, boil the rice in another pot. Scoop rice onto the plate; add chicken broth and almonds on top. Serve chicken and green beans over rice mixture.