Lemon Chicken and Rice

"A quick, healthy meal and great tasting."
 
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photo by Paintpuddles photo by Paintpuddles
photo by Paintpuddles
photo by schmme photo by schmme
Ready In:
40mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • In a skillet, cook chicken, onion, carrot, and garlic in butter for 5 to 7 minutes or until chicken is no longer pink.
  • In a bowl, 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 heat; cover and let stand for 5 minutes.

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Reviews

  1. This recipe is really good. A definite keeper. DH added chunky hot picante sauce to his at the table and pronounced it a 5*. DS and I preferred it without the picante sauce. It has a light lemon/savory flavor. I did use regular long grain rice and adjusted the liquid and cooking time accordingly, but otherwise followed the recipe exactly. Thanks for sharing.
     
  2. What a simple recipe to make! I varied the veggies a bit, according to what I had in the fridge, but stuck to the recipe otherwise. It came together quickly and had a lovely lemony flavour. Great with a bit of parmesan cheese sprinkled on top.
     
  3. DELICIOUS! I served this with Teriaki sauce, butter, and Louisana Hot Sauce and added red pepper flakes, too.
     
  4. Have made this twice in one month! Nice, "clean" food. Like a chicken pot pie without the pie. Good and quick for me to cook after work. Thanks!
     
  5. This was easy and healthy, but I thought it lacked flavor.
     
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Tweaks

  1. What a great weeknight meal when you have spent all day at the office and want to cook something quick. I substituted the chicken breast with boneless chicken thigh meat (hubby prefers it) and I didn't have any peas on hand so I added chopped green peppers along with the carrots, onions and garlic. Otherwise I followed the recipe as written. A nice, simple, easy meal. Thanks for sharing it!
     

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