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Lemon Chicken and Rice

By: Kat Thompson

"'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.'"

Rate/Review | Read Reviews (21)

Prep Time:
25 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1/2 pound skinless, boneless chicken breast halves - 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
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.

Footnotes

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