Chicken with Garden Vegetables

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.