Chicken Piccata with Rice

2 tsp Olive Oil
4 boneless, skinless Chicken Breast Halves (1 pound)
1 1/2 c quick-cooking long grain brown rice
1 1/4 c reduced sodium chicken broth
1/2 tsp dried oregano
1/4 c fresh parsley
1/4 c lemon juice

Coat a lar4ge no-stick skillet5 with no-stick spray. Add the oil and warm over medium heat. Ad the chicken and cook for 5 minutes, or until lightly browned on both sides. Ad the rice, broth, oregano, parsley and lemon juice. Bring to a boil. Cover and simmer over medium-low heat for 10 minutes, or until the chicken is cooked through. Remove from heat and let stand for 5 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user SMN429.