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This was so good that we all wanted thirds! We served it with rolls. A light fruitty dessert would go nicely with it.

Chicken with Veggies and Rice

2 boneless, skinless Chicken breasts (about 5 oz ea) cut in ½ in pieces 1 can (14 ½ oz) roasted vegetable and herb broth (sub:veg broth with 1 teas. All-purpose seasoning /blend of herbs and spices) 1 Table. Minced garlic 1 ½ cups uncooked instant (10 min) brown rice 1 bunch broccoli, broken in florets (6 cups) 1 red bell pepper, cut in narrow strips 1 yellow squash (about 8oz.) thinly sliced ½ cup Parmesan cheese ¼ teas. Ground black or white pepper 1 can beans (kidney,black, pinto, or chickpeas) drained and rinsed.

1. Bring chicken, broth, and garlic to a boil in a large deep skillet. 2. Stir in the rice, cook for 2 minutes. 3. Stir in veggies and beans. Cover, reduce heat and simmer 3 minutes. 4. Remove from heat and let stand covered for 5 minutes. 5. Stir in ½ the cheese and the black pepper. 6. Spoon i...See More

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