READY IN: 1hr 10mins

INGREDIENTS

  • 2tablespoonsoil
  • 4boneless skinless chicken breasts, cut into bite size pieces
  • 12 teaspoonsalt
  • 12 teaspoonpepper
  • 1onion, diced
  • 2chicken bouillon cubes (or equivalent Better Than Bouillon)
  • 2cupsboiling water
  • 1cup long-cooking rice, uncooked
  • 1teaspoonlemon zest
  • 12 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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