Ultimate Light Chicken and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 tsp Olive Oil1 tsp lemon rind grated1 tsp fresh rosemary finely chopped1/4 tsp salt1/8 tsp black pepper,ground3 cloves garlic minced4 chicken thighs without skin2 cups chicken broth1/4 cup white wine1 cup rice, uncooked1 Tbs fresh Thyme1/2 tsp salt
Mix the first 6 ingredients together and rub on chicken and refrigerate 1 hour.
Preheat oven to 350 degrees.
Place a large oven proof skillet coated with cooking spray over medium-high heat until hot. Add the chicken; cook for 4 minutes on each side or until browned. Remove chicken from p;an. Add broth and wine to skillet, scraping skillet to loosen browned bits; add rice, thyme and 1/2 tsp salt. Add the chicken, bring to a boil. Cover and bake in oven for 20 minutes or until liquid is absorbed.
This makes 4 servings.
I believe this might be from a cooking light recipe
Number of Servings: 4
Recipe submitted by SparkPeople user TASRICH.
Preheat oven to 350 degrees.
Place a large oven proof skillet coated with cooking spray over medium-high heat until hot. Add the chicken; cook for 4 minutes on each side or until browned. Remove chicken from p;an. Add broth and wine to skillet, scraping skillet to loosen browned bits; add rice, thyme and 1/2 tsp salt. Add the chicken, bring to a boil. Cover and bake in oven for 20 minutes or until liquid is absorbed.
This makes 4 servings.
I believe this might be from a cooking light recipe
Number of Servings: 4
Recipe submitted by SparkPeople user TASRICH.
Nutritional Info Amount Per Serving
- Calories: 202.0
- Total Fat: 5.8 g
- Cholesterol: 58.5 mg
- Sodium: 1,137.4 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 0.3 g
- Protein: 20.4 g
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