Chicken Piccata with Rice

This is a super fast, phase 2 or 3, one pot dinner for 2, South Beach recipe...with alot of flavor!

2 teaspoons olive oil
2 boneless, skinless chicken breasts halves
3/4 cup quick-cooking brown rice
2/3 chicken broth
1/4 teaspoon dried oregano
2 tbsp. parsley
2 tbsp. lemon juice
1 tbsp. capers, rinsed and chopped
1 tbsp. chopped toasted pine nuts or almonds

Coat a large no-stick skillet with PAM. Add oil and warm over medium heat. Add chicken and cook for 5 minutes, or until lightly browned on both sides. Add the rice, broth, oregano, parsley, lemon juice, and capers. Bring to a boil. Cover and simmer over medium heat for 10 minutes, or until chicken is cooked through. Remove from heat and let stand for 5 minutes. Sprinkle with pine nuts or almonds.