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Garlic Chicken on Rice

Total Time

Prep: 10 min. + marinating Cook: 15 min.


1 serving

I light lighter fare better than my husband and children, so I often make a single-serving dish for myself and something else for the rest of the family. This is a favorite. —Becky Bolte, Jewell, Kansas


  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon honey
  • 1 to 2 teaspoons ground ginger
  • 1 boneless skinless chicken breast half (5 ounces), cut into strips
  • 1/2 cup chicken broth
  • 1/2 cup uncooked instant rice
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon grated orange zest


  1. In a small bowl, combine the onion, garlic, lemon juice, soy sauce, honey and ginger. Pour half into a small resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
  2. In a small saucepan, bring chicken broth to a boil. Remove from the heat; stir in rice, parsley and orange zest. Cover and let stand for 5 minutes. Meanwhile, in small skillet, cook the chicken and reserved marinade until chicken is no longer pink. Serve with rice.

Nutrition Facts

1 serving: 447 calories, 4g fat (1g saturated fat), 81mg cholesterol, 1477mg sodium, 65g carbohydrate (16g sugars, 2g fiber), 36g protein.

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