Mandarin-Almonds Chicken and Rice - serves 4

4 skinless, boneless chicken breast halves (about 1 lb.)
1 medium onion, chopped
3/4 tsp poultry seasoning
1 tsp olive oil
1 cup raw regular rice
1 cup reduced salt, chicken broth
1/2 cup water
Grated peel of 1 orange
2 cans drained mandarin oranges
2 tbsp sliced almonds

Spray large non-stick skillet with non-stick cooking spray. Pat chicken pieces with paper toweling. Over medium-high heat, lightly brown chicken on one side (2 to 3 minutes). Remove chicken.
In same skillet, over medium heat, saute onion with poultry seasoning in olive oil. Add rice, chicken broth, water, and orange peel; bring to boil. Reduce heat; arrange chicken, brown-side-up on rice. Cover; cook over low heat 20 minutes until chicken is tender and liquid is absorbed.
Remove chicken. Add orange segments and almonds; heat briefly. Arrange rice mixture and chicken on serving platter. Sprinkle with chopped parsley, if desired.