- 2 tablespoons olive oil
- 1 1/4 pounds diced chicken
- 1 package mushrooms, sliced
- 2 medium stalks of celery, sliced
- 1 teaspoon thyme
- 2 cups chicken broth
- 1 cup instant brown rice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 baby summer squash, halved and steamed
In a 12 inch skillet, heat oil on medium-high until hot. Saute' chicken until done. Transfer to a plate.
In same skillet, add mushrooms, celery, and thyme; cook 5 mins or until veggies are softened, stirring occasionally. Add broth, rice, salt and pepper. Heat till boiling.
Return chicken to skillet. Reduce heat to low; cover and simmer about 12 mins or until rice is cooked. Serve with squash.
When I made this I sliced up the squash and cooked it with the rest of the veggies. I loved this recipe, but kyle only thought it was ok.