Chicken and Rice Salad

Ingredients
1 cup brown rice ($.40)
1 cup white rice ($.20)
2 B/S chicken breasts ($2) Ha! Nice! Funny how I just wrote about using other cuts of chicken this morning! I'm using up a "stockpile" package! And yes, will still use B/S chicken every now and again!
2 tsp extra virgin olive oil ($.10)
1 tsp garlic powder ($.02)
Salt/pepper
1 cup frozen pineapple ($.50) Bought with $.75 coupon!
1 cup chopped almonds ($.50) Bought with $1 coupon!
1/2 cup apple juice ($.15)
2 heads broccoli ($1) Price matched last week

Directions
1. Cook brown rice as directed on package. (It takes much longer than the white rice!)
2. Cook white rice. (Note: I made 1 cup of brown rice and it didn't expand-o like white rice does, so I ended up making another cup of white rice to make some extras for leftovers!) Bring 2.5 cups of water to boil. Add 1 cup of uncooked rice. Return water to a bowl. Cover and reduce heat to medium. Cook for 20 minutes. Remove from heat and fluff with fork.
3. Bake chicken with olive oil, garlic powder and salt and pepper sprinkled over the top. Bake at 350 for 50-60 minutes. Remove and let cool. Then dice into bite size pieces.
4. In large bowl, combine cooked rices, apple juice, diced chicken, diced pineapple and chopped (or sliced) almonds. Add about 2-3 tsp pan juices from chicken for some extra flavor (optional). Stir through. Refrigerate for at least 2 hours.
5. Steam broccoli just before you are ready to eat.
6. Serve chilled chicken and rice salad with steamed broccoli.