Italo-Chicken Bake

1 (16-oz.) can ready-to-serve chicken broth - low fat, low salt

1 cup uncooked regular long-grain brown rice

¼ tsp. dried thyme leaves, crushed

1 (16-oz.) bag frozen vegetable combination (broccoli, carrots, water chestnuts, and sweet red pepper), thawed

4 skinless, boneless chicken breast halves (about 1 lb.)

¼ cup reduced fat Italian vinaigrette salad dressing

In a 3-quart oblong baking dish, combine broth, rice and thyme.  Cover with foil and bake at 375°F for 20 minutes.  Remove from oven and stir in vegetables.  Arrange chicken on mixture.  Pour vinaigrette over all, cover and bake 30 minutes or until chicken is no longer pink and rice and vegetables are tender.  Garnish with fresh thyme sprigs, if desired.

Yield: 4 servings (1 chicken breast + 1-1/2 cups rice/vegetables)

PER SERVING:     
CALORIES: 405     
FAT: 4.7g           
SATURATED FAT: 1.5g
CHOLESTEROL: 73.3mg    
FIBER: 6.8g   
SODIUM: 409mg

WeightWatchers Points:  8

Diabetic Exchange: 3 starch, 3 lean meat

Search for more Heart Healthy Recipes.