Chicken Rice Skillet

• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons canola oil
• 2 celery ribs, chopped
• 4 green onions, thinly sliced
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped sweet yellow pepper
• 2 cups frozen green beans, thawed
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 can (14-1/2 ounces) chicken broth
• 1/4 cup water
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon lemon-pepper seasoning
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 2 cups uncooked instant rice

1. In a large skillet, cook chicken over medium heat in oil for 3-4 minutes on each side or until a thermometer reads 165u0b0. Remove from pan; keep warm. Add the celery, onions and peppers; cook until vegetables are crisp-tender. Stir in beans and mushrooms until heated through.
2. Stir in the broth, water, garlic and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff with a fork. To serve, top rice mixture with chicken breasts.

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

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