Chicken Rice Skillet

• 4 boneless skinless chicken breast halves
• 2 Tbsp. olive oil
• 2 celery ribs, chopped
• 4 green onions, thinly sliced
• 1/2 c. chopped sweet red pepper
• 1/2 c. chopped sweet yellow pepper
• 2 c. frozen green beans, thawed
• 1 jar (4-1/2 oz.) sliced mushrooms, drained
• 1 can (14-1/2 oz.) chicken broth
• 1/4 c. water
• 3 garlic cloves, minced
• 1/2 tsp. salt
• 1/4 tsp. lemon-pepper seasoning
• 1/8 tsp. garlic powder
• 1/8 tsp. pepper
• 2 c. uncooked instant rice

1. In a large skillet over medium heat, brown chicken in oil for about 4 minutes on each side or until almost tender. Add celery, onions, and peppers; cook until vegetables are crisp-tender. Stir in the beans and mushrooms; cook until chicken juices run clear.

chicken, olive oil, celery, green onions, sweet red pepper, sweet yellow pepper, frozen green beans, mushrooms, chicken broth, water, garlic, salt, lemonpepper seasoning, garlic powder, pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69092 (may not work)