triple-tested at the Good Housekeeping Research Institute
Earthy mushrooms and satisfying whole grains make this chicken and rice dish a delicious and healthful dinner option.
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Nutritional Information
(per serving)

Calories    340
Total Fat    13g
Saturated Fat    2g
Cholesterol    118mg
Sodium    595mg
Total Carbohydrate    21g
Dietary Fiber    3g
Sugars    --
Protein    35g
Calcium    --
My Plate Inspired
 Chicken with Mushrooms and Brown Rice
James Baigrie
Serves: 4

Yields: 4 main-dish servings
Total Time: 45 min
Prep Time: 10 min
Cook Time: 35 min

Ingredients
    U.S.        Metric    Conversion chart
2    tablespoon(s) olive oil
1 1/4 pound(s) skinless, boneless chicken thighs
1    package(s) (10-ounce) sliced cremini mushrooms
2    medium stalks celery, thinly sliced
1    teaspoon(s) chopped fresh thyme leaves
1    can(s) (14- to 14 1/2-ounce) chicken broth
1    cup(s) instant brown rice
1/2 cup(s) dry white wine
1/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
8    baby summer squash, halved and steamed
Directions

In 12-inch skillet, heat oil on medium-high until hot. Add chicken and cook, covered, 5 minutes. Reduce heat to medium; turn chicken and cook, covered, 5 more minutes. Transfer to plate.
To same skillet, add mushrooms, celery, and thyme; cook 5 minutes or until vegetables are softened, stirring occasionally. Add broth, rice, wine, salt, and black pepper; heat to boiling.
Return chicken to skillet. Reduce heat to low; cover and simmer about 12 minutes or until juices run clear when thickest part of chicken is pierced with knife, and rice is cooked. Serve with squash.od match.ly. on the side.