Lemon Garlic Chicken & Rice

Makes: 
8 servings
Utensil: 
1 Qt./.9 L Sauce Pan with Cover
11" Large Skillet with Cover
Rate Recipe: 

Ingredients

112
cups
mixed brown and wild rice
(285
g)
3
teaspoons
dried oregano
(3
g)
112
teaspoons
salt
(3
g)
34
teaspoon
ground black pepper
(1.5
g)
3
pounds
skinless, boneless chicken breast halves
(1.35
kg)
3
teaspoons
fresh parsley, chopped
(4
g)

Sauce

34
cup
water
(180
mL)
9
tablespoons
lemon juice
(135
mL)
6
cloves garlic, minced
3
teaspoons
chicken bouillon granules
(8
g)
Directions: 
  1. Cook rice according to package directions.
  2. In a bowl, mix the oregano, salt and pepper. Rub the mixture into chicken. Preheat skillet over medium heat 3 - 5 minutes. When several drops of water sprinkled on pan skitter and dissipate, place chicken in the skillet and brown each side for 3 - 5 minutes.
  3. In a small saucepan, mix water, lemon juice, garlic and bouillon. Bring mixture to a simmer over medium heat for 5 minutes. Pour over chicken in skillet.
  4. Cover and cook on low heat for 1 hour. Add parsley to the skillet 15 - 30 minutes before the end of the cook time.
  5. Plate the rice, and use as a bed for the chicken before serving.
Nutritional Information per Serving
Calories: 
327
Total Fat: 
3g
Saturated Fat: 
1g
Cholesterol: 
99mg
Sodium: 
690mg
Total Carbs: 
30g
Dietary Fiber: 
2g
Sugar: 
1g
Protein: 
42g

Directions

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