3 thawed chicken breast
pepper to taste
1/2 cup chopped onions
1 Tbsp. extra virgin olive oil
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 pkg. (6 oz.) seasoned long-grain and wild rice pilaf mix
2 cups water
1/3 cup Slivered Almonds, toasted
Grill chicken breast seasoned with pepper
COOK and stir onions in hot oil in large skillet on medium heat 2 min. or until tender. Add spinach and rice; mix well. Cook 2 min.
ADD water and contents of seasoning packet; stir. Bring to boil; cover. Simmer on medium-low heat 18 to 20 min. or until liquid is absorbed.
STIR in nuts; cook until heated through, stirring occasionally.
Serve chicken over rice mixture