Rosemary Chicken and Wild Rice Skillet

Ingredients

• 1 cup baby carrots 
• 0.1 teaspoon pepper black
• 2 teaspoons bottled garlic minced
• 2 teaspoons rosemary dried crushed
• 14 ounce less-sodium chicken broth fat-free canned
• 3 tablespoons flour all-purpose
• 1 tablespoon olive oil divided
• 1 cup onion chopped (1 medium)
• 6.2 ounce fast-cooking recipe and rice long-grain wild (such as Uncle Ben's)
• 30 ounce chicken breast halves boneless skinless
• 2 cups pkt spinach fresh coarsely chopped
• 1 cup water 

Equipment

• frying pan

Directions

1. Remove seasoning packet from rice.
2. Sprinkle chicken with 1 1/2 tablespoons seasoning mixture. Reserve remaining seasoning mixture.
3. Combine flour, rosemary, and pepper in a shallow dish. Dredge chicken in flour mixture.
4. Heat 2 teaspoons oil in a large skillet over medium heat.
5. Add chicken to pan; cook 3 to 4 minutes on each side or until lightly browned.
6. Remove chicken from pan; set aside.
7. Heat remaining 1 teaspoon oil in pan over medium heat; saut carrots, onion, and garlic in hot oil 2 minutes.
8. Add water and broth; bring to a boil. Stir in rice and remainder of seasoning packet; top with chicken. Cover, reduce heat, and simmer 10 minutes or until chicken is done.
9. Remove from heat, and place chicken on serving plates.
10. Add spinach to rice mixture, and stir until spinach wilts.
11. Serve chicken with rice mixture.