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Ingredients
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
Directions
- 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.
- 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.