1 lb. chicken breast, skinned and slivered
1 med. onion, chopped
2 tbsp. butter
1 sm. zucchini, cut into strips
1 clove garlic, minced
1 1/2 c. chicken broth
1 tbsp. lemon juice
1/2 tsp. basil leaves
1/4 tsp. salt
Dash of pepper
1 1/2 c. Minute Rice
8 cherry tomatoes
2 tbsp. chopped parsley

Saute chicken and onion in butter until well brown. Add zucchini and garlic and cook 1 minute. Add broth, lemon juice, basil, and seasonings.

Bring to a full boil. Stir in rice; add tomatoes. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Garnish with parsley.