READY IN: 1hr 10mins
INGREDIENTS
2tablespoonsoil
4boneless skinless chicken breasts, cut into bite size pieces
1⁄2 teaspoonsalt
1⁄2 teaspoonpepper
1onion, diced
2chicken bouillon cubes (or equivalent Better Than Bouillon)
2cupsboiling water
1cup long-cooking rice, uncooked
1teaspoonlemon zest
1⁄2 teaspoondried marjoram
1 (10 ounce) package frozen peas
NUTRITION INFO
Serving Size: 1 (262) g
Servings Per Recipe:6
Calories: 294.8
Calories from Fat 64 g 22 %
Total Fat 7.2 g 11 %
Saturated Fat 1.2 g 5 %
Cholesterol 50.5 mg 16 %
Sodium 657.9 mg 27 %
Total Carbohydrate34.4 g 11 %
Dietary Fiber 3 g 12 %
Sugars 3.4 g 13 %
Protein 21.8 g 43 %
DIRECTIONS
Heat oil in a large skillet over medium heat.
Season chicken with salt and pepper.
Cook chicken in oil until golden on all sides.
Add onion and saute for 5 minutes, or until golden.
Add bouillon, water and rice.
Reduce heat to low.
Cover and cook, stirring occasionally, for 25 minutes, or until rice is tender.
Sprinkle lemon zest and marjoram over chicken mixture.
Add peas; cover and cook over low heat for 10 minutes, or until peas are tender; taste and adjust seasoning with salt and pepper.
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