Chicken with Garden Vegetables

Name: Chicken with Garden Vegetables
Yield: 5
Cuisine: Fusion
Ingredients: wheat germ; basil; chicken breast halves, boneless, skinless; water; chicken broth; water; lemon juice; garlic; broccoli stems; carrots; sweet red bell peppers; onions; basil; salt and black pepper; wild rice

My whole family, they love this chicken with garden vegetables, yuuuuumy. We enjoy it so much!

Yield

5 servings

Prep

8 min

Cook

12 min

Ready

20 min

Low in Saturated Fat, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
¼	cup	wheat germ
1	teaspoon	basil chopped and fresh	*
4	each	chicken breast halves, boneless, skinless about 1 pound
¼	cup	water hot
½	teaspoon	chicken broth granules
¼	cup	water
1	tablespoon	lemon juice
1	clove	garlic crushed
1	cup	broccoli stems cut-up	*
2	medium	carrots cut into julienne strips
1	medium	sweet red bell peppers cut into julienne strips
1	small	onions sliced and separated into rings
1	teaspoon	basil chopped fresh	*
1	x	salt and black pepper to taste	*
1	cup	wild rice hot cooked and brown mix

Ingredients

Amount	Measure	Ingredient	Features
59	ml	wheat germ
5	ml	basil chopped and fresh	*
4	each	chicken breast halves, boneless, skinless about 1 pound
59	ml	water hot
2.5	ml	chicken broth granules
59	ml	water
15	ml	lemon juice
1	clove	garlic crushed
237	ml	broccoli stems cut-up	*
2	medium	carrots cut into julienne strips
1	medium	sweet red bell peppers cut into julienne strips
1	small	onions sliced and separated into rings
5	ml	basil chopped fresh	*
1	x	salt and black pepper to taste	*
237	ml	wild rice hot cooked and brown mix

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 ¼ 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 ¼ 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.