Directions

• Preheat grill or grill pan to medium-low heat, about 325 degrees
• Rub chicken with olive oil, lemon pepper and herbs. Place chicken on grill or grill pan and cook for about 5 to 6 minutes per side, until done.
• Remove and let cool enough to handle. Shred or cut chicken into small pieces.
• In a pot over medium-high heat, combine broth powder, water, soup vegetables, rice and chicken. Bring to a boil, reduce to a simmer and cook 40 to 45 minutes, until rice is tender. Taste and add additional spices if desired.
• Garnish with lemon pepper and parsley. Serve hot.