Garden Veggie & Chicken Skillet |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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1 Serving is 1-1/2 cups. 355 cal 11g fat 3g fiber. Ingredients:
1 1/2 lbs chicken breasts, boneless skinless, cut into 1/2 in. cubes |
1 medium summer squash, chopped |
1 medium carrot, chopped |
2 tablespoons butter |
3 cups fresh baby spinach |
1 garlic clove, minced |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1 cup uncooked instant brown rice |
1 1/4 cups water |
1 tablespoon lemon juice |
Directions:
1. In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt,pepper and thyme;cook 2 minutes longer.
2. Stir in rice and water. Bring to a boil. reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice.
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