Chicken with Garden Vegetables Recipe

Name: Chicken with Garden Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup wheat germ; 1 teaspoon basil chopped and fresh; 4 each chicken breast halves, boneless, skinless about 1 pound; 1/4 cup water hot; 1/2 teaspoon chicken broth granules; 1/4 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

Servings: persons

1/4 cup wheat germ
1 teaspoon basil chopped and fresh
4 each chicken breast halves, boneless, skinless about 1 pound
1/4 cup water hot
1/2 teaspoon chicken broth granules
1/4 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

1
Mix wheat germ and 1 teaspoon basil in plastic bag.
2
Add 1 chicken breast half at a time and shake until evenly coated.
3
Spray 10-inch nonstick skillet with nonstick cooking spray; heat skillet over medium heat.
4
Cook chicken in skillet 10 minutes, turning once, until golden brown.
5
Mix 1/4 cup hot water and the bouillon granules; pour into skillet.
6
Cover and cook 5 to 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
7
Remove chicken from skillet; keep warm.
8
Remove any chicken coating from skillet.
9
Heat 1/4 cup water to boiling in skillet; add lemon juice.
10
Cook garlic in liquid in skillet 30 seconds.
11
Stir in remaining ingredients except rice.
12
Cover and cook over medium heat about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
13
Spoon vegetables over rice.
14
Serve with chicken.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup wheat germ, 1 teaspoon basil chopped and fresh, 4 each chicken breast halves, boneless, skinless about 1 pound, 1/4 cup water hot, and more.

Yes, Chicken with Garden Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken with Garden Vegetables

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