Garden Vegetable & Chicken Skillet
Garden Vegetable & Chicken Skillet is a gluten free main course. This recipe serves 4. One serving contains 384 calories, 29g of protein, and 10g of fat. A mixture of thyme, onion, carrot, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 40 minutes.
Instructions
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.
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.