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Lemon Chicken

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

I originally tried this recipe because I love rice and chicken. I made a few changes to suit my tastes, and was pleased with how it looks and the short time needed to prepare it. —Lori Schlecht, Wimbledon, North Dakota
Lemon Chicken Recipe photo by Taste of Home

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
  • 1 tablespoon cornstarch
  • 1 can (14-1/2 ounces) chicken broth
  • 2 to 3 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon salt, optional
  • 1-1/2 cups uncooked instant rice
  • 1 cup frozen chopped broccoli, thawed
  • 1/4 cup minced fresh parsley

Directions

  1. In a large skillet, cook chicken, onion, carrot and garlic in butter for 5 minutes or until chicken is lightly browned and meat juices run clear, stirring occasionally.
  2. In a large bowl, combine the cornstarch and broth; stir in lemon juice, zest, salt and rice. Add to skillet Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender.

Nutrition Facts

1 cup: 367 calories, 9g fat (0 saturated fat), 73mg cholesterol, 132mg sodium, 39g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

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