Thursday, February 19, 2009

LEMON LIGHT CHICKEN AND RICE

1 to 1 1/2 lbs skinless whole chicken breasts
1 tbsp oil
1 small onion, diced
3/4 cup regular long grain rice
1 1/4 cup water
1 tbsp lemon juice
1 chicken bouillon cube
1 small zucchini, sliced
1 small red pepper, sliced

Sprinkle chicken some salt. Lightly brown chicken in hot oil; remove. Add onion and rice; cook 8 minutes, stirring frequently. Add water, lemon juice and bouillon; heat to boiling. Return chicken, cover and simmer 6 minutes. Stir in the zucchini and red pepper. Simmer for another 5 minutes or until the chicken and veggies are tender.

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