Sunday, April 25, 2010

Garden Veggie & Chicken Skillet

Garden Veggie & Chicken Skillet
1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2 in cubes
1 med yellow summer squash, chopped
1 med onion, chopped
1 med carrot, chopped
2 tbsp butter
3 cups fresh baby spinach
1 garlic clove, minced
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
1 cup uncooked instant brown rice
1 1/4 c water
1 Tbsp lemon juice

In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 min or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 min longer. Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 min or until rice is tender. Stir in lemon juice.

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