Prep time: 5 minutes Cook time: 45 minutes This is an old standby in many kitchens but kids love it!
per serving: 542 calories; 31 grams protein; 16 grams total fat; 1 gram fiber; 2 grams saturated fat; 68 grams carbohydrates; 68 mgs cholesterol; 363 mgs sodium; 14 WW points plus // nutrition is based on a 6 oz boneless chicken breast
5 ingredient $12 Dinners
4 boneless, skinless chicken breasts
1/2 cup prepared Catalina dressing
1/2 cup apricot preserves
1/2 envelope onion soup mix
1 cup long grain rice
Preheat oven to 350 degrees.
 Season chicken with salt and pepper and place in a baking dish* coated with cooking spray.
 Mix dressing, preserves and soup mix in a small bowl; pour over chicken.
 Bake 35-45 minutes until chicken is cooked through. Meanwhile, cook rice according to package instructions. Serve chicken with rice. *Baking dish sizes: 7 x 3 loaf pan (for 2), 8 x 8 pan (for 4), 13 x 9 pan (for 6-8)
Broccoli with Garlic Oil
1 medium bunch broccoli cut into florets
2 tablespoons olive oil
1 teaspoon garlic, minced
1 tablespoon lemon juice
coarse salt and freshly ground pepper, to taste
1 pinch crushed red pepper flakes (optional)
 Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add broccoli. Cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a serving bowl.
 Zest lemon into four strips, removed with a vegetable peeler and thinly sliced. In a small saucepan, heat oil over medium-high heat. Add garlic and lemon zest; season with salt and pepper. Cook until garlic is golden, 1 to 3 minutes. Immediately remove from heat, and drizzle over broccoli. Top with crushed red pepper flakes, if desired.