Lemon Parsley Chicken And Rice
A simple but succulent dish that is perfect to enjoy when having a significant other over for dinner.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pounds |
chicken
breast halves, boneless, skinless |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | cup |
chicken broth
|
|
| 1 ½ | cup |
rice
minute instant, brown |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
lemon zest
grated |
|
| ⅛ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
almonds
whole, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
chicken
breast halves, boneless, skinless |
|
| 15 | ml |
vegetable oil
|
|
| 355 | ml |
chicken broth
|
|
| 355 | ml |
rice
minute instant, brown |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 5 | ml |
lemon zest
grated |
|
| 0.6 | ml |
black pepper
|
|
| 45 | ml |
almonds
whole, toasted |
|
Directions
Brown chicken in hot oil in skillet. 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.
