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 peasNUTRITION 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.Source: Read Full Article
