Directions

1. For the rice pilaf, in a large saucepan bring broth to boiling. Stir in brown rice and wild rice. Reduce heat; simmer, covered, 15 minutes. Increase heat to medium and stir in lentils; bring to boiling. Reduce heat; simmer, covered, 30 minutes or until rice and lentils are tender.
2. Meanwhile, in a medium skillet heat 1 tablespoon of the oil over medium heat. Add carrot and half the onion; cook and stir 2 minutes. Add soy beans; cook and stir 2 minutes. Stir into rice mixture; cover and set aside.
3. Sprinkle chicken with thyme and marjoram, and season with pepper to taste. In a large nonstick skillet over medium heat, melt butter in remaining 1 tablespoon oil. Add chicken; cook 4 minutes or until side is browned. Turn chicken and add remaining onion; cook until chicken is browned.
4. Add 1/4 cup water; reduce heat to medium-low. Cook, covered, 5 to 7 minutes or until an instant-read thermometer inserted into the chicken registers 165°F. Place chicken on rice pilaf, top with onion mixture, and serve.