Spray large saucepan or Dutch oven with nonstick cooking spray. Heat over med high heat until hot. Add celery; cook and stir 1 1/2 to 2 mins or until crisp tender. Add chicken breast halves, broth and water. Bring to a boil. Reduce heat; cover and simmer 10-12 mins or until chicken is fork tender and juices run clear, stirring occasionally. Remove chicken from saucepan; cool slightly. Cut into bite sized pieces.

Bring broth mixture in saucepan to a boil; stir in frozen veggies. Return to a boil. Stir in rice, chicken, parsely and lemon and herb seasoning. Reduce heat; cover and simmer 10 mins or until rice and veggies are tender.

1 3/4 c serving yields 220 calories, and 2 grams of fat.

Recipe from Fast and Healthy Magazine Posted by Lisa Greenwood