Garden Vegetable & Chicken Skillet

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium yellow summer squash, chopped
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 2 tablespoons butter
• 3 cups fresh baby spinach
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 cup uncooked instant brown rice
• 1-1/4 cups water
• 1 tablespoon lemon juice

1. 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.
2. 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.

chicken breasts, onion, carrot, butter, fresh baby spinach, garlic, salt, thyme, pepper, brown rice, water, lemon juice

Taken from www.tasteofhome.com/recipes/garden-vegetable-chicken-skillet/ (may not work)