Catalina Chicken | Broccoli with Garlic Oil

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

Catalina Chicken


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.