Toss together bright vegetables, rice and chicken for this perfect one-dish supper.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. • COOK: 20 MIN. • MAKES: 4 SERVINGS
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
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
1. 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.
2. 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.
PER SERVING 1 1/2 cups equals 355 cal., 11 g fat (5 g sat. fat), 109 mg chol., 453 mg sodium, 25 g carb., 3 g fiber, 38 g pro. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable, 1 fat.