READY IN: 1hr 10mins
4boneless skinless chicken breasts, cut into bite size pieces
2chicken bouillon cubes (or equivalent Better Than Bouillon)
1cup long-cooking rice, uncooked
1⁄2 teaspoondried marjoram
1 (10 ounce) package frozen peas
Serving Size: 1 (262) g
Servings Per Recipe:6
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 %
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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