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Fast Lemon Chicken and Rice

 Fast Lemon Chicken and Rice
"With our busy ranch life, we often need to put meals on the table in a hurry," writes Kat Thompson of Prineville, Oregon. "This lemon-flavored chicken dish always fits the bill."
2 ServingsPrep/Total Time: 25 min.


  • 1/2 pound boneless skinless chicken breasts, cut into strips
  • 1/4 cup chopped onion
  • 1 medium carrot, thinly sliced
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1 teaspoon cornstarch
  • 3/4 cup chicken broth
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt, optional
  • 3/4 cup uncooked instant rice
  • 1/3 cup frozen peas


  • In a skillet, cook the first four ingredients in butter. 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 5 minutes. Fluff with a fork. Yield: 2 servings.
Nutritional Facts: 1-1/4 cups equals 361 calories, 9 g fat (4 g saturated fat), 78 mg cholesterol, 797 mg sodium, 41 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Fast Lemon Chicken and Rice (continued)

Wine (continued)