Lemon and Basil Brown Rice and Chicken
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 266.1
- Total Fat: 9.4 g
- Cholesterol: 46.0 mg
- Sodium: 521.8 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 1.9 g
- Protein: 20.9 g
View full nutritional breakdown of Lemon and Basil Brown Rice and Chicken calories by ingredient
Introduction
Tasty meal, easy to prepare. Tasty meal, easy to prepare.Number of Servings: 10
Ingredients
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2 cups uncooked brown rice
4 1/2 cups water
28 oz. boneless, skinless chicken breast
15 leaves fresh basil (more or less to taste)
4 Tbls. of olive oil
1.5 Tbls. of vegetable oil
2 tsp. salt (more or less to taste)
1 tsp. pepper (more or less to taste)
3 lemons
Directions
Place chicken breast in shallow bowl/pan.
Combine juice of 2 lemons, olive oil, 10 minced basil leaves, salt and pepper to taste. Rub mixture into the chicken and let stand for up to 1 hour. Bake at 375 until juices run clear. Shred the chicken and add to the rice.
For the rice:
Feel free to mix red rice with the brown. We always add a cup of red rice. It tastes delicious and adds a pretty color.
Heat vegetable oil in pan. Saute the rice for 2 minutes, stirring frequently.
Add minced fresh basil to taste, the juice of 1 lemon, salt and pepper to taste. Stir in water. Bring to a boil. Reduce heat and simmer on low for approximately 35 minutes or until water is absorbed. Let stand for 5 minutes. Usually, while the rice is standing, I shred the chicken.
Mix the chicken into the rice and serve. I normally add the juices from the bottom of the chicken pan to the rice mixture.
Makes 10 1cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user PEACH3ES.
Combine juice of 2 lemons, olive oil, 10 minced basil leaves, salt and pepper to taste. Rub mixture into the chicken and let stand for up to 1 hour. Bake at 375 until juices run clear. Shred the chicken and add to the rice.
For the rice:
Feel free to mix red rice with the brown. We always add a cup of red rice. It tastes delicious and adds a pretty color.
Heat vegetable oil in pan. Saute the rice for 2 minutes, stirring frequently.
Add minced fresh basil to taste, the juice of 1 lemon, salt and pepper to taste. Stir in water. Bring to a boil. Reduce heat and simmer on low for approximately 35 minutes or until water is absorbed. Let stand for 5 minutes. Usually, while the rice is standing, I shred the chicken.
Mix the chicken into the rice and serve. I normally add the juices from the bottom of the chicken pan to the rice mixture.
Makes 10 1cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user PEACH3ES.
Member Ratings For This Recipe
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CAROLJ35
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PATRICIAANN46
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HEALTHYLIFER
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DEGODDESS
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ZANNIE6