Lemon chicken and rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless chicken breast cut into chunks |
| Salt | ||
| Ground black pepper | ||
| Paprika | ||
| 1 | tablespoon | Vegetable oil |
| Snipped fresh parsley | ||
| 1 | cup | Uncooked rice |
| ½ | teaspoon | Dried oregano leaves |
| ½ | teaspoon | Grated lemon peel |
| 1¾ | cup | Chicken broth |
| 1 | Lemon; juiced | |
Directions
GARNISH
Season chicken with salt, pepper, and paprika. Brown chicken in oil in large non-stick skillet over high heat. Add remaining ingredients except parsley; bring to a boil. Reduce heat, cover, and simmer 20 to 25 minutes, or until rice is tender and liquid is absorbed. Fluff with fork. Garnish with parsley.
Each serving provides: * 339 calories * 28.7 g. protein * 6⅖ g. fat * 38½ g. carbohydrate * 567 mg. sodium * 70 mg. cholesterol Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias