4 boneless skinless chicken breast halves
2 tbsp. olive oil
2 celery ribs, chopped
4 green onions, thinly sliced
1/2 c. chopped sweet red pepper
1/2 c. chopped sweet yellow pepper
2 c. frozen green beans, thawed
1 jar (4-1/2 oz.) sliced mushrooms, drained
1 can (14-1/2 oz.) chicken broth
1/4 c. water
3 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. lemon-pepper seasoning
1/8 tsp. garlic powder
1/8 tsp. pepper
2 c. uncooked instant rice

In a large skillet over medium heat, brown chicken in oil for about 4 minutes on each side or until almost tender. Add celery, onions, and peppers; cook until vegetables are crisp-tender. Stir in the beans and mushrooms; cook until chicken juices run clear.

Stir in the broth, water and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff rice with a fork.