Chicken With Garden Vegetables Recipe
Tagged in Main Meals
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Directions
Mix wheat germ and 1 teaspoon basil in plastic bag. Add 1 chicken breast
half at a time and shake until evenly coated. Spray 10-inch nonstick
skillet with nonstick cooking spray; heat skillet over medium heat. Cook
chicken in skillet 10 minutes, turning once, until golden brown. Mix 1/4
cup hot water and the bouillon granules; pour into skillet. Cover and cook
5 to 10 minutes longer or until juice of chicken is no longer pink when
centers of thickest pieces are cut. Remove chicken from skillet; keep
warm.
Remove any chicken coating from skillet. Heat 1/4 cup water to boiling in
skillet; add lemon juice. Cook garlic in liquid in skillet 30 seconds.
Stir in remaining ingredients except rice. Cover and cook over medium heat
about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Spoon vegetables over rice. Serve with chicken.
Ingredients
- 1/4 cup wheat germ
- 1 teaspoon chopped fresh basil
- OR
- 1/4 teaspoon dried basil leaves
- 4 skinless boneless chicken breast halves
- (about 1 pound)
- 1/4 cup hot water
- 1/2 teaspoon chicken bouillon granules
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 clove garlic -- crushed
- 1 cup cut-up broccoli
- 2 medium carrots -- cut into julienne strips
- 1 medium red bell pepper -- cut into julienne strips
- 1 small onion -- sliced and separated into rings
- 1 teaspoon chopped fresh basil
- OR
- 1/4 teaspoon dried basil leaves -- if desired
- Salt and pepper to taste -- if desired
- 2 cups hot cooked wild and brown rice mix
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