Garden Vegetable and Chicken Skillet

My mom and I went to the taste of home cooking show last year and you get a year subscription with your ticket. I picked the normal taste of home magazine and she decided to get simple and delicious then we would swap recipes. Well, I was looking at her current issue of simple and delicious and became extremely jealous!! I wish I had chosen that one, I wanted to try almost every recipe in the issue!! Luckily, I have found out that since I'm a Taste of Home subscriber I have access to Simple and Delicious online. YAY! Anyways, this was one of the recipes. The photo in the magazine looked so yummy, I couldn't help but try it. I was a little nervous about having so few ingredients that it wouldn't pack a flavor punch... but it was YUMMY! I did use 3 cloves of garlic instead of 1 because I like garlic. I also could not seem to locate my thyme spice. The only thing I could think to substitute was poultry seasoning. It was still very yummy. We even had a guest at dinner and they raved about it. Give it a try, pretty darn healthy too! We will be making this often!


Garden Vegetable and Chicken Skillet
from Simple and Delicious.

• 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 (I used 3 instead because I love me some garlic)
  
• 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

• 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.