Chicken-veggie skillet over rice | Recipes | WW USA

Ingredients

• 20 oz Uncooked skinless boneless chicken breast, 2 (10-oz) breasts
• 1 1/4 tsp Kosher salt, divided
• 1/2 tsp Black pepper, divided
• 1 1/2 Tbsp Olive oil, divided
• 3 cup(s), cut into pieces Uncooked string beans, whole
• 1 cup(s) Carrots, thinly sliced diagonally
• 1 medium White onion, sliced
• 1 Tbsp Fresh thyme, leaves
• 1 cup(s) Unsalted chicken stock
• 4 slice(s) Lemon
• 3 cup(s) Cooked medium grain brown rice