Garden Vegetable & Chicken Skillet Recipe

5 4 5
Garden Vegetable & Chicken Skillet Recipe
Garden Vegetable & Chicken Skillet Recipe photo by Taste of Home
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Garden Vegetable & Chicken Skillet Recipe

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5 4 5
Publisher Photo
Here's a fantastic way to add fresh spring veggies to your diet. Featuring a trio of bright vegetables, rice and chicken, this makes a perfect one-dish meal. —Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 medium yellow summer squash, chopped
  • 1 medium onion, 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

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, thyme and pepper; cook 2 minutes longer.
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. Yield: 4 servings.
Originally published as Garden Vegetable & Chicken Skillet in Simple & Delicious March/April 2010, p13

Nutritional Facts

1-1/2 cup: 355 calories, 11g fat (5g saturated fat), 109mg cholesterol, 453mg sodium, 25g carbohydrate (4g sugars, 3g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable, 1 fat.

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 medium yellow summer squash, chopped
  • 1 medium onion, 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
  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, thyme and pepper; 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. Yield: 4 servings.
Originally published as Garden Vegetable & Chicken Skillet in Simple & Delicious March/April 2010, p13

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Ginny User ID: 9025035 260294
Reviewed Jan. 25, 2017

"This was a great recipe. I used a med apple instead of a med. squash since I did not have one available at the time, and believe it or not, the taste of the apple was almost the same as the squash. THe result fantastic. I think next time to make it taste even better is to use chicken Broth. I will give this recipe 5 stars."

MY REVIEW
patriotsgrl User ID: 1783910 106419
Reviewed Jun. 26, 2012

"OMG this was soooo good I used chicken broth instead of water yummmm"

MY REVIEW
luvmycpl User ID: 3726047 120681
Reviewed Jun. 26, 2012

"My husband and I were very skeptical because putting this together it didn't look very good. But it was delicious and my husband doesn't even care for squash. It was a little runny so maybe next time I would add less water, and maybe try the chicken broth like the other person did. Always a success when I can get him to eat veggies and he gives the okay I can make it again!"

MY REVIEW
lindersplinter User ID: 4151626 117413
Reviewed Jun. 21, 2012

"Very tasty! I changed the 1 cup water to 1 cup chicken broth plus 1/2 cup water!"

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