Lemon Basil Chicken and Vegetables

Prep Time:10 Mins | Total Time:30 Mins | Makes:4

Enjoy a healthy family dinner in just 30 minutes by stirring up chicken breasts, a bag of frozen vegetables and stir-fry sauce.

1 cup (250 mL) uncooked whole grain brown rice

1 lb (500 g) boneless, skinless chicken breasts

1 tsp (5 mL) canola oil

1/4 tsp (1 mL) coarsely ground pepper

1/4 tsp (1 mL) garlic powder

1 medium onion, cut into thin wedges

1 pkg (500 g) Green Giant* VALLEY SELECTIONS* Frozen Bean & Carrot Medley

3/4 cup (175 mL) water

1/2 cup (125 mL) bottled stir-fry sauce

1 tsp (5 mL) lemon juice

1 tsp (5 mL) dried basil

1 tsp (5 mL) cornstarch

Cook rice as directed on package.
Meanwhile, cut chicken into thin strips. In a large non-stick skillet heat oil over medium-high heat. Add chicken; sprinkle with pepper and garlic powder. Cook and stir 4 to 6 minutes or until browned. Add onion; cook and stir 2 minutes.
Stir in frozen vegetables and water. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are tender.
Mix stir-fry sauce with lemon juice, basil and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide rice among bowls. Top with chicken mixture.

Valley Selections* Bean & Carrot Medley

Tip: Szechuan or teriyaki stir-fry sauce is delicious in this recipe.

1 Serving: Calories 410; ( Calories from Fat 65 ); Total Fat 7g ( Saturated Fat 2g , Trans Fat ncg ) ; Cholesterol 70mg; Sodium 630mg; Total Carbohydrate 61g ( Dietary Fiber 8g , Sugars ncg ); Protein 33g Percent Daily Value* : Vitamin A 100%; Vitamin C 6%; Calcium 10%; Iron 18%

*Percent Daily Values are based on a 2,000 calorie diet.