Lemon Garlic Chicken

Lemon Garlic Chicken

"A tangy citrus and garlic sauteed chicken with broccoli, carrots and cauliflower."
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30 m servings 345 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 950 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Cook

  • Ready In

  1. CLEAN: Wash hands. Remove protective ice glaze from frozen chicken by holding under lukewarm running water for 1 to 2 minutes. CLEAN: Wash hands.
  2. COOK: Melt margarine in large nonstick skillet. Add frozen chicken; cook over medium-high heat 5 to 7 minutes or until light brown. Add garlic and cook briefly. Add water, rice, bouillon cubes and juice from one lemon half. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Add broccoli, carrots and cauliflower; continue cooking 5 minutes or until internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F.)
  3. SERVE: Cut remaining lemon half into slices and use for garnish.
  4. CHILL: Refrigerate leftovers immediately.


Read all reviews 2
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This was a great recipe for me, because I had all the ingredients on hand (except the veggies, which I omitted) and I didn't have to defrost the chicken (which takes too long in the fridge, and ...

Very easy to make, and the rice had terrific flavor. I used canned chicken broth instead of water and boullion. Will definitely make it again.

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