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Garden Vegetable & Chicken Skillet

 Garden Vegetable & Chicken Skillet
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
4 ServingsPrep: 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 Minute® 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.

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Garden Vegetable & Chicken Skillet (continued)

Nutritional Facts: 1-1/2 cups equals 355 calories, 11 g fat (5 g saturated fat), 109 mg cholesterol, 453 mg sodium, 25 g carbohydrate, 3 g fiber, 38 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.