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Title: Lemon Chicken and Rice
Categories: Entree Poultry Lowfat
Yield: 4 Servings
1 | lb | Boneless chicken breast - cut into chunks |
Salt | ||
Ground black pepper | ||
Paprika | ||
1 | tb | Vegetable oil |
1 | c | Uncooked rice |
1/2 | ts | Dried oregano leaves |
1/2 | ts | Grated lemon peel |
1 3/4 | c | Chicken broth |
1 | Lemon; juiced | |
GARNISH | ||
Snipped fresh parsley |
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 * 6.4 g. fat * 38.5 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
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