Lemon-Pepper Chicken & Rice
Prep: 10 minutes
Cook/Roast: 30 minutes • Serves: 4
1 tablespoon olive oil
1-1/2 tablespoons lemon pepper seasoning
3/4 teaspoon salt
1 cup unsalted chicken stock
1 cup white rice
1/2 cup frozen peas, thawed
1 tablespoon unsalted butter
1/4 teaspoon black pepper
1. Preheat oven to 400°; line rimmed baking pan with parchment paper. Rub chicken with oil; sprinkle with seasoning and ½ teaspoon salt. Place chicken on prepared pan; roast 30 minutes or until internal temperature reaches 165°.
2. In medium saucepot, heat stock, rice and 1 cup water to a boil over high heat; cover and reduce heat to medium-low. Cook 15 minutes or until rice is tender and liquid is absorbed; remove from heat. Stir in peas, butter, black pepper and remaining 1/4 teaspoon salt. Makes about 3 cups.
3. Thinly slice 2 chicken breasts; serve over rice mixture. Cool remaining 2 chicken breasts, wrap with aluminum foil and refrigerate up to 4 days. Use leftover chicken breasts in the Chicken & Chickpea Lettuce Cups recipe.
Approximate nutritional values per serving (1/2 chicken breast, 3/4 cup rice):
372 Calories, 8g Fat (3g Saturated), 72mg Cholesterol,
563mg Sodium, 43g Carbohydrates, 1g Fiber, 30g Protein