Lemony Chicken in Brown Rice

Makes 4 servings | Serving size: 14 ounces

Ingredients

2 boneless chicken breasts, sliced
Juice and zest of 1 lemon*
1½ cups brown rice
1 garlic clove, minced
2 carrots, peeled and sliced
1 stalk celery
½ bunch (2 cups) broccoli
½ cup canned (3 ounces) or 1 cup sliced raw mushrooms
1⅓ cup cut green beans, canned
1½ cups low-sodium, fat-free chicken broth
* Zest is the grated yellow peel of the lemon.

Directions

1. Slice chicken and marinate in lemon juice and zest in the refrigerator for a half hour.
2. Cook brown rice according to package directions.
   (Brown rice takes 45 minutes to simmer until done).
3. Slice all raw vegetables thinly.
4. Start cooking garlic in enough chicken stock to cover the bottom of a nonstick skillet.
5. Add the rest of the vegetables in the order in which they appear (from the longest to the shortest cooking time).
6. Add chicken broth as needed to keep vegetables moist.
7. Add the sliced chicken last and cook thoroughly.
8. Add warm rice; mix together, heat briefly.