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Lemon Chicken

By: Lori Schlecht

"Lemon Chicken is shared by Lori Schlecht of Wimbledon, North Dakota. 'I originally tried this recipe because I love rice and chicken,' Lori reports. 'I made a few changes to suit my tastes, and was pleased with hot it looks and the short time needed to prepare it.'"

Rate/Review | Read Reviews (22)

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
1 garlic clove, minced
2 tablespoons butter or margarine
1 tablespoon cornstarch
1 (14.5 ounce) can chicken broth
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt
1 1/2 cups uncooked instant rice
1 cup frozen chopped broccoli, thawed
1/4 cup minced fresh parsley

Directions

In a skillet, cook chicken, onion, carrot and garlic in butter until chicken is lightly browned, about 5 minutes. In a bowl, combine the cornstarch and broth; stir in lemon juice, peel, salt and rice. Add to skillet and bring to a boil. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender.

Footnotes

Diabetic Exchanges: One serving (without added salt) equals 3 lean meat, 2 starch, 1 vegetable; also 367 calories, 132 mg sodium, 73 mg cholesterol, 39 carbohydrate, 31 gm protein, 9 gm fat.