Fast Lemon Chicken and Rice Recipe

4.5 2 4
Fast Lemon Chicken and Rice Recipe
Fast Lemon Chicken and Rice Recipe photo by Taste of Home
Publisher Photo

Fast Lemon Chicken and Rice Recipe

Read Reviews
4.5 2 4
Publisher Photo
"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."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

In a skillet, cook 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.
Originally published as Lemon Chicken and Rice in Cooking for 2 Winter 2005, p51

Nutritional Facts

1-1/4 cups: 361 calories, 9g fat (4g saturated fat), 78mg cholesterol, 797mg sodium, 41g carbohydrate (5g sugars, 3g fiber), 28g protein.

  • 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
  1. In a skillet, cook 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.
Originally published as Lemon Chicken and Rice in Cooking for 2 Winter 2005, p51

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Reviews forFast Lemon Chicken and Rice

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MY REVIEW
goneabroad71 User ID: 2829899 221536
Reviewed Feb. 27, 2015

"I really enjoy making this dish because it's fast and delicious. I make a few minor modifications -- i double the lemon juice, add some dried basil, and I cook jasmine rice and just add it at the end. My teenage sons love this dish as well!"

MY REVIEW
Haman User ID: 337932 61802
Reviewed Mar. 25, 2011

"This is a tasty easy dish. I didn't have any peas so I used frozen corn. Next time I am going try Instant Brown Rice. I passing the recipe on to my Granddaughter who is getting married in May."

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