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–+ servings

Lemon Herb Chicken and Rice Skillet

Couverts4
Preparation 40 minutes
Deel op Facebook Print Recipe

Ingredients

  • 2 tablespoons oil
  • 4 boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 onion diced
  • 2 cubes chicken bouillon
  • 2 cups boiling water
  • 1 cup long-cooking rice uncooked
  • 1 teaspoon lemon zest
  • 1/2 teaspoon dried marjoram
  • 10- ounce package frozen peas

Instructions

  • Heat oil in a large skillet over medium heat.
  • Season chicken pieces with salt and pepper.
  • Cook the chicken in the heated oil until golden on all sides.
  • Add diced onion and sauté for 5 minutes or until golden.
  • Dissolve chicken bouillon cubes in boiling water.
  • Stir bouillon mixture and uncooked long-cooking rice into the skillet.
  • Reduce heat to low, cover, and cook, stirring occasionally, for 25 minutes or until the rice is tender.
  • Sprinkle lemon zest and dried marjoram over the chicken-rice mixture.
  • Add the frozen peas to the skillet.
  • Cover and cook over low heat for an additional 10 minutes or until the peas are tender.
  • Serve the delightful lemon herb chicken and rice skillet hot.

Nutrition values

Calories: 450 kcal | Carbohydrates: 40 g | Protein: 30 g | Fat: 18 g | Sugar: 4 g
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Course; Chicken / Main Course / Rice