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Garlic Chicken on Rice

 Garlic Chicken on Rice
I light lighter fare better than my husband and children, so I often make a single-serving dish for myself and something else for the rest of the family. This is a favorite. —Becky Bolte, Jewell, Kansas
1 ServingsPrep: 10 min. + marinating Cook: 15 min.


  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1/4 cup lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon honey
  • 2 teaspoons ground ginger
  • 1 boneless skinless chicken breast half (5 ounces), cut into strips
  • 1/2 cup chicken broth
  • 1/2 cup uncooked Minute® White Rice
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon grated orange peel


  • In a small bowl, combine the onion, garlic, lemon juice, soy sauce,
  • honey and ginger. Pour half into a small resealable plastic bag; add
  • chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
  • Cover and refrigerate remaining marinade.
  • In a small saucepan, bring chicken broth to a boil. Remove from the
  • heat; stir in rice, parsley and orange peel. Cover and let stand for
  • 5 minutes. Meanwhile, in small skillet, cook the chicken and
  • reserved marinade until chicken is no longer pink. Serve with rice.
  • Yield: 1 serving.

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Garlic Chicken on Rice (continued)

Nutritional Facts: 1 serving (1 each) equals 448 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 2,369 mg sodium, 71 g carbohydrate, 3 g fiber, 33 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.