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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 306.6
  • Total Fat: 3.8 g
  • Cholesterol: 50.9 mg
  • Sodium: 515.3 mg
  • Total Carbs: 42.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 23.8 g

View full nutritional breakdown of Honey Lemon Chicken and Rice calories by ingredient
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Honey Lemon Chicken and Rice

Submitted by: TLOGIRL

Introduction

Easy, one pan recipe! Lends itself well to substitutions and modification if you want to add in additional veggies! Easy, one pan recipe! Lends itself well to substitutions and modification if you want to add in additional veggies!
Number of Servings: 4

Ingredients

    1 Tbsp. lemon juice
    1 tsp. lemon zest
    1.25 cups low-sodium, low-fat broth (chicken or veggie)
    1 Tbsp. honey
    1 Tbsp. low-sodium soy sauce
    2 tsp. canola oil (or other vegetable oil)
    12 oz. skinless chicken breast (cut into palm size coins/pieces)
    0.5 cup chopped onion
    0.75 cup uncooked white rice
    0.75 cup shredded or julienned carrot
    salt & pepper

Directions

Grate zest from lemon and squeeze out one tablespoon of juice.
Warm broth (in microwave) and then mix in honey, soy sauce, lemon zest and lemon juice - set aside.
Heat large frying pan over high heat.
Coat bottom of pan with oil.
Quickly brown both sides of chicken - BE SURE THAT YOU DON'T LET CHICKEN COOK THROUGH COMPLETELY OR IT WILL BE TOUGH AND OVERDONE, just enough to brown the outsides
Remove chicken from pan and set aside.
Turn heat down to medium.
Add onion to same pan and saute for 30 seconds.
Mix in carrots, rice and honey mixture. Add salt & pepper to taste. Bring to a boil.
Reduce heat to low-medium, cover and simmer for about 10 minutes.
Lift lid and arrange chicken in a single layer over the top of the rice.
Simmer for an additional 15 minutes (or until liquid is absorbed).
Let stand for 5-10 minutes before serving.

* Makes 4 serving *

Number of Servings: 4

Recipe submitted by SparkPeople user TLOGIRL.





TAGS:  Poultry |

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