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Garden Vegetable & Chicken Skillet Recipe

Garden Vegetable & Chicken Skillet Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD:4 servings


  • 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.

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.

Reviews for Garden Vegetable & Chicken Skillet

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Reviewed Jun. 26, 2012

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

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!"

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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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.