This was my lunch today because still I am not feeling completely well. It was very light, easy and good.

Chicken, Vegetable & Rice Dinner
Recipe adapted from Campbell’s kitchens
Yield: 4 Servings

4 skinless boneless chicken breast halves
1/4 tsp garlic powder
1 tb vegetable oil
1 10 3/4-ounce can Condensed Cream of Chicken Soup with Herbs
1 3/4 c water
1/4 tsp pepper
1 1/2 c uncooked instant rice
2 c thawed frozen vegetable combination like broccoli, cauliflower, carrots

Sprinkle chicken with garlic powder. In skillet over medium-high heat, heat oil. Add chicken and cook 8 minutes or until browned. Set chicken aside. Pour off fat. Add soup, water, and pepper. Heat to a boil. Stir in rice and vegetables. Place chicken on rice mixture. Cover and cook over low heat for 10 minutes, or until chicken is done.