Chicken with Garden Vegetables recipe

Ingredients:
1/4 cup wheat germ
1 teaspoon chopped fresh
basil
OR
1/4 teaspoon dried basil leaves
4 skinless boneless
chicken breast halves
(about 1 pound)
1/4 cup hot water
1/2
teaspoon chicken bouillon granules
1/4 cup water
1 tablespoon lemon
juice
1 clove garlic -- crushed
1 cup cut-up broccoli
2 medium
carrots -- cut into julienne strips
1 medium red bell pepper -- cut into
julienne strips
1 small onion -- sliced and separated into rings
1
teaspoon chopped fresh basil
OR
1/4 teaspoon dried basil leaves -- if
desired
Salt and pepper to taste -- if desired
2 cups hot cooked wild
and brown rice mix

Procedures:
Mix wheat germ and 1 teaspoon basil in plastic bag.
Add 1 chicken breast
half at a time and shake until evenly coated. Spray
10-inch nonstick
skillet with nonstick cooking spray; heat skillet over
medium heat. Cook
chicken in skillet 10 minutes, turning once, until
golden brown. Mix 1/4
cup hot water and the bouillon granules; pour into
skillet. Cover and cook
5 to 10 minutes longer or until juice of chicken
is no longer pink when
centers of thickest pieces are cut. Remove chicken
from skillet; keep
warm.

Remove any chicken coating from skillet.
Heat 1/4 cup water to boiling in
skillet; add lemon juice. Cook garlic in
liquid in skillet 30 seconds.
Stir in remaining ingredients except rice.
Cover and cook over medium heat
about 5 minutes, stirring occasionally,
until vegetables are crisp-tender.
Spoon vegetables over rice. Serve with
chicken.