Garden Veggie & Chicken Skillet

Submitted by punkyluv

"From Taste of Home- Simple and Delicious. 1 Serving is 1-1/2 cups. 355 cal 11g fat 3g fiber"

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

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.