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Lemon Chicken and Rice Recipe

Photo by: Taste of Home

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"On our busy ranch, we often need meals we can put on the table in a hurry," remarks Kat Thompson, Prineville, Oregon. "This all-in-one chicken dish - with its delicate lemon flavor - fits the bill...and it's inexpensive to boot."

This recipe is:

Healthy

Quick

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6 Servings
Prep/Total Time: 30 min.

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
2 garlic cloves, minced
2 tablespoons butter
1 tablespoon cornstarch
1 can (14-1/2 ounces) chicken broth
2 tablespoons lemon juice
1/2 teaspoon salt, optional
1-1/2 cups uncooked instant rice
1 cup frozen peas

Directions

In a large skillet, cook chicken, onion, carrot and garlic in butter for 5-7 minutes or until chicken is no longer pink.
In a small bowl, combine the cornstarch, broth, lemon juice and salt if desired until smooth. Gradually add to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in rice and peas. Remove from the heat; cover and let stand for 5 minutes. Yield: 6 servings.

Nutritional Analysis: One serving (prepared with reduced-fat margarine and low-sodium broth and without salt) equals 235 calories, 5 g fat (0 saturated fat), 43 mg cholesterol, 156 mg sodium, 27 g carbohydrate, 0 fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Lemon Chicken and Rice published in Quick Cooking November/December 1999, p33

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