• Melt butter in a large lidded skillet over med-high. Sprinkle chicken breasts with 1/2 tsp salt and 1/4 tsp pepper. Add to skillet and brown 2 min per side. Remove to a plate.

  • Add 3 cups water to skillet, cover and bring to a boil. Stir in yellow rice. Cover tightly, reduce heat to med-low and cook 10 min. Meanwhile, trim carrots and green beans. Place carrots and green beans in 2 separate bowls and toss each with 1/2 tbsp EVOO, 1/2 tsp chopped fresh thyme and 1/8 tsp each salt and pepper.

  • Uncover skillet and add carrots. Re-cover and cook 5 min. Uncover and add green beans and chicken. Sprinkle with 1/2 tsp chopped fresh thyme, cover and cook 5 min, until chicken is cooked through. Serve with salsa verde on the side, if desired. Swap It: Try large bone-in thighs instead of breasts and cook 5 to 10 min more.

Nutrition Facts

538 calories; 14 g total fat; 5 g saturated fat; 1315 mg sodium. 63 g carbohydrates; 4 g fiber; 7 g sugar; 39 g protein;