Lemon Herb Chicken and Rice Skillet
Ingrediënten
- 2 tablespoons oil
- 4 boneless skinless chicken breasts, cut into bite-size pieces
- ½ 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
- ½ teaspoon dried marjoram
- 10- ounce package frozen peas
Instructies
- 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.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 40 g | Protein: 30 g | Fat: 18 g | Fiber: 5 g | Sugar: 4 g
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