Lemon Chicken and Rice Recipe

Nutrition Facts

  • One serving:
  • (prepared with reduced-fat margarine and low-sodium broth and without salt)
  • Calories:
  • 235
  • Fat:
  • 5 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 43 mg
  • Sodium:
  • 156 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 0 g
  • Protein:
  • 20 g
  • Diabetic Exchange:
  • 2 lean meat, 1-1/2 starch, 1 vegetable.


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Lemon Chicken and Rice

Quick Cooking

"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."

SERVINGS: 6

CATEGORY: Lower Fat

METHOD: Stovetop - One-Dish

TIME: 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 skillet, cook chicken, onion, carrot and garlic in butter for 5-7 minutes or until chicken is no longer pink. In a bowl, combine cornstarch, broth, lemon juice and salt if desired until smooth. 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.

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