LEMON PARSLEY CHICKEN AND RICE

April 21, 2010

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Poultry

4 chicken breast halves without skin
1 tablespoon oil
1 1/2 cups chicken broth
1 1/2 cups Minute Instant Brown Rice
2 tablespoons chopped parsley
1 teaspoon grated lemon peel
1/8 teaspoon pepper
3 tablespoons toasted whole almonds

Brown chicken in hot oil in skillet cook until done. Add broth; bring to boil. Stir in rice. Return to boil.
Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Stir in parsley, lemon peel and pepper. Cover. Let stand 5 minutes Sprinkle with almonds.


Per Serving (excluding unknown items): 175 Calories; 5g Fat (29.0% calories from fat); 29g Protein; 1g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 364mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

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