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Lemon Chicken and Rice

 Lemon Chicken and Rice
"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."
6 ServingsPrep/Total Time: 30 min.


  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 medium onion, chopped
  • 1 large carrot, thinly sliced
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 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


  • In a large skillet, cook the chicken, onion and carrot in butter for
  • 5-7 minutes or until chicken is no longer pink. Add garlic; cook 1
  • minute longer.
  • 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 Facts: 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,

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Lemon Chicken and Rice (continued)

Nutritional Facts: 27 g carbohydrate, 0 fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.