Chicken with Garden Vegetables
Ingredients
4 skinless and boneless chicken breast halves (about 1 lb)
2 medium carrots, cut into julienne strips
1 medium red bell pepper, cut into julienne strips
1 small onion, sliced and separated into rings
2 cups hot cooked wild and brown rice mix
1 cup broccoli, cut into pieces
1/4 cup wheat germ
1/4 cup hot water
1 tbsp lemon juice
1/2 tsp chicken bouillon
1 clove garlic, crushed
1 tsp chopped fresh basil or 1/4 tsp dried basil leaves (if desired)
Salt and pepper to taste
Directions
1. Mix wheat germ and basil in a plastic bag. Add 1 chicken breast half at a time and shake until evenly coated.
2. Spray 10" non-stick skillet with non-stick cooking spray and heat over medium heat. Cook chicken in skillet 10 min., turning once, until golden brown.
3. Mix together 1/4 cup hot water and the bouillon. Then pour into skillet. Cover and cook 5 to 10 min., until juice of chicken is no longer pink when centers of thickest pieces are cut (or temp reaches 165 F on a food thermometer). Remove chicken from skillet and keep warm.
4. Remove any remaining chicken coating from skillet. Heat 1/4 cup water to a boil in the skillet. Then add in the lemon juice. Add garlic and cook in liquid for 30 seconds.
5. Stir in remaining ingredients except the rice. Cover and cook over medium heat about 5 min., stirring occasionally, until vegetables are crisp-tender. Spoon vegetables over rice. Serve with the chicken.
