4 skinless, boneless chicken breasts
1 1/2 teaspoons olive oil
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 cup uncooked white rice
1 cup sliced fresh mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup diced celery
1 medium carrot
1 cup sliced red bell peppers
1 medium green bell pepper
1 tablespoon olive oil
4 lemons, juiced
1 tablespoon soy sauce
1 teaspoon salt
1 pinch ground black pepper
Preheat oven to 250 degrees F (120 degrees C).
Heat oil in a large skillet over medium heat. Add chicken and brown on all sides. Reduce heat to medium, and add rice, mushrooms, onion, celery, carrots, red bell pepper, olive oil, lemons and soy sauce. Reduce heat to low, and stir in salt, pepper and lemon juice. Cook, stirring constantly, for 5 to 7 minutes, or until chicken is cooked through.
Place chicken in a 9x13 inch baking dish. Top with mushroom mixture, celery mixture, shredded carrots, bell pepper mixture, olive oil mixture and rice mixture. Repeat, ending with chicken.
Bake in preheated oven for 45 minutes, or until chicken is cooked through.