Chicken Brown Rice Primavera

• 2 Tbsp. canola oil
• 12 oz. boneless skinless chicken breast
• 2 peeled garlic cloves, minced
• 1 Tbsp. very low-sodium chicken bouillon granules
• 2 cups chopped frozen broccoli
• 2 cups sliced frozen carrots
• 2 medium red peppers, sliced into strips
• 1-1/2 cups instant brown rice, uncooked
• 1/4 cup KRAFT Grated Parmesan Cheese
• 4 medium bananas
• 8 SNACKWELL'S Sugar Free Shortbread Cookies
• 32 fl oz (4 cups) drinking water

1. Heat oil in medium nonstick skillet on medium-high heat.
2. Add chicken and garlic; cook and stir until chicken is lightly browned.
3. Add 3/4 cup water, bouillon granules, broccoli, carrots, and peppers.
4. Bring to boil, stir in rice, and return to boil.
5. Reduce heat to low; cover and simmer 5 min.
6. Remove from heat; let stand 5 min.
7. Stir in cheese.
8. Serve each person a banana and 2 cookies for dessert.
9. Serve meal with an 8 fl oz glass of water per person.

canola oil, chicken breast, garlic, chicken bouillon granules, frozen broccoli, carrots, red peppers, instant brown rice, parmesan cheese, bananas, s sugar, water

Taken from www.kraftrecipes.com/recipes/chicken-brown-rice-primavera-59204.aspx (may not work)