HERBED CHICKEN AND RICE READY IN 30 MINUTES OR LESS 1/2 pound boneless skinless chicken breasts, cut into 1" strips 1 tablespoon butter or stick margarine 2 large carrots, shredded 1 small onion, chopped 2 cups water 1/4 teaspoon dried marjoram 1/4 teaspoon dried thyme 1/8 teaspoon dried rosemary, crushed 1/8 teaspoon rubbed sage 2 cups instant rice 1/2 cup chopped walnuts In a skillet, saute the chicken in butter for 3 - 4 minutes. Add the carrots and onion; saute until tender. Add water and seasonings; bring to a boil. Stir in the rice. Cover and remove from the heat; let stand for 5 minutes. Sprinkle with walnuts. Yield 5 servings. Nutritional analaysis: one serving = 299 calories. 11 gr. fat (2 g saturated fat), 31 mg. cholesterol, 66 mg sodium, 35 g carbohydrate, 3 g fiber, 16 g protien. Diabetic Exchanges 2 starch, 1 meat, 1 vegetable, 1 fat. Recipe from March/April 2001 Quick Cooking Magazine.