TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 1-1/2 teaspoons cornstarch
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon grated lemon peel
  • 3/4 cup chicken broth
  • 4 to 4-1/2 teaspoons lemon juice
  • 1/2 cup julienned sweet red pepper
  • 1/2 cup thinly sliced zucchini
  • 1 tablespoon butter
  • 3/4 cup uncooked instant rice
  • 3/4 cup cubed cooked chicken breast

Nutritional Facts

1 each: 292 calories, 8g fat (4g saturated fat), 56mg cholesterol, 443mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 19g protein.


  1. In a bowl, combine cornstarch, garlic powder and lemon peel. Stir in broth and lemon juice until smooth; set aside. In a 3-cup microwave-safe dish, cook pepper and zucchini in butter until crisp-tender. Stir in broth mixture and rice. Cover; microwave on high for 4 minutes. Stir in chicken. Cover and let stand for 5 minutes; fluff rice. Cook 30-45 seconds, until heated through. Yield: 2 servings.
Originally published as Easy Lemon Chicken and Rice in Cooking for One or Two Cookbook 2003, p166

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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