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4 boneless chicken breast halves

2 T Canola oil

2 celery ribs chopped

4 green onions thinly sliced

1/2 C chopped sweet red pepper

1/2 C chopped sweet yellow pepper

2 C frozen green beans thawed

1 jar (4.5oz) sliced mushrooms drained

1 can (14.5oz) chicken broth

1/4 C water

3 garlic cloves minced

1/2 t salt

1/4 t lemon pepper seasoning

1/8 t garlic powder

1/8 t pepper

2 C uncooked instant rice

Chicken & rice skillet dinner


  1. In a large skillet, cook chicken over medium heat in oil for 3-4 minutes per side or until a thermometer reads 165. Remove from pan; keep warm. Add the celery, onions, and peppers; cook until veggies are tender. Stir in the green beans and mushrooms until heated through.
  2. Stir in the broth, water, garlic and seasonings. Bring to a boil. Stir in rice; cover and remove from heat. Let stand for 5 minutes or until rice is tender; fluff with a fork. To serve, top rice mixture with chicken breast.