Quick Lemon Chicken with Rice

This meal is so easy to make and very satisfying. You can throw this together after a long day at work and have dinner on the table in under 30 minutes. 

(Photo from Women's Health Magazine)

Quick Lemon Chicken with Rice

Adapted from: Women's Health Magazine

Makes 4 Servings

Stars of the Show:

• 1 tbsp olive oil
• 1 lb boneless, skinless, chicken breasts, cut into thin strips
• 2 cloves garlic, minced
• 1/2 cup onion, chopped
• 1 carrot, grated
• 1 lemon, juiced
• 1 can (14.5 oz) chicken broth
• 2 tbsp black olives, sliced
• 2 cups quick cooking white rice

And Action:

Warm the oil in a large skillet over medium-high heat. When hot, add the chicken and cook for 5 to 10 minutes, or until no longer pink and the juices run clear. During the last few minutes of cooking, add the garlic and onion.

When the chicken is done, stir in the carrot, lemon zest, broth, parsley, olives, and rice. Bring to a boil, then remove from the heat, cover, and let stand for 5 minutes. Fluff with a fork before serving.

Nutritional Facts per serving

CALORIES

375.8 CAL

FAT

5.8 G

SATURATED FAT

0.9 G

CHOLESTEROL

65.8 MG

SODIUM

592.8 MG

CARBOHYDRATES

45.9 G

TOTAL SUGARS

1.8 G

DIETARY FIBER

2.4 G

PROTEIN

31.3 G

Lemon Almond Asparagus

Asparagus swimming in lemon butter... butter!... enough said!!!

Lemon Almond Asparagus

Taste Of Home

Makes 8 Servings

Stars of the Show:

• 3 tbsp butter
• 1 lemon, juiced
• 2 lb fresh asparagus, trimmed
• 1/3 cup sliced almonds, toasted

And Action:

Melt butter; stir in lemon juice. In a large saucepan, bring 4 cups water to a boil. Add asparagus in batches; cook 2-4 minutes or until crisp-tender. Drain and place on a serving plate. Drizzle with butter mixture; top with almonds. Enjoy!

Nutritional Information Per Serving:

Calories: 78

Fat: 7 g

Saturated Fat: 3 g

Cholesterol: 11 mg

Sodium: 36 mg

Carbohydrates: 4 g

Fiber: 1 g

Protein: 2 g

Lemon Herb Chicken

Lemon Herb Chicken

Women's Health

Makes 2 Servings

Stars of the Show:

• 2 tbsp olive oil + 4 tsp
• 2 chicken cutlets
• juice and zest of 1 lemon - The juice alone makes this dish very lemony.
• 1/3 cup fresh parsley
• 1/3 cup fresh mint
• 1/3 cup fresh basil
• salt and pepper
• 1/3 cup white wine

And Action:

Heat 2 Tbsp olive oil in an oven-proof skillet on high heat. Place the chicken in the skillet and sear for 2 minutes per side. While the chicken cooks, put the remaining 4 tsp oil, along with the lemon juice, zest, and herbs, into a blender or food processor and pulse until well mixed. Place the skillet with the chicken in a 400°F oven to roast for 8 minutes. Remove the skillet from the oven and place the chicken on a plate. Season with salt and pepper, then pour the wine into the skillet, scraping up any brown bits from the bottom of the pan. Add the herb sauce to the skillet and cook on the stove top for 1 minute, stirring frequently. Pour the sauce over the chicken.

Lemon-Garlic Chicken And Rice

When I first started this blog my mama was so supportive. I received a surprise package and inside it was loaded with cookbooks. In that stack was a Rice-A-Roni and Noodle-Roni: Recipes For Busy Cooks cookbook. At the time convenience cooking wasn't that necessary since I was an at home mama. Now that I work a full time job meals that come together in 30 minutes or less are very helpful to avoid turning to fast food. 

While I don't prefer to cook using boxed mixes because of the sodium content I don't mind every once in a while. I once only thought of Rice-A-Roni as a side dish. This cookbook has changed that thinking. Seasoned chicken is browned in a skillet then simmers with the rice as it cooks. Before serving red bell peppers (forgot to buy one) and lemon peel are stirred into the rice. 

This was absolutely flavorful and enjoyed by everyone. Definitely a keeper recipe for a busy work night. Just serve with a tossed salad. 

Lemon-Garlic Chicken And Rice

Rice-A-Roni And Noodle-Roni: Recipes For Busy Cooks

Makes 4 servings

Stars of the Show:

• 4 skinless, boneless chicken breast halves
• 1 tsp paprika
• salt and pepper (optional)
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 package (6.9 oz) Chicken Flavor Rice-A-Roni
• 2 tbsp lemon juice
• 1 cup red or green bell pepper, chopped
• 1/2 tsp grated lemon peel

Action:

Sprinkle chicken with paprika, salt, and pepper.

In a large skillet, melt butter over medium-high heat. Add chicken and garlic, cook 2 minutes on each side until browned. Remove from skillet, set side, reserve drippings. Keep warm.

In the same skillet, saute rice-vermicelli mix in reserved drippings over medium heat, until vermicelli is golden brown. Stir in 2 1/4 cups water, lemon juice, and contents of seasoning packet. Top rice with chicken, bring to a boil over high heat.

Cover, reduce heat. Simmer 10 minutes. Stir in red bell pepper and lemon peel.

Cover and continue to simmer 10 minutes or until liquid is absorbed, rice is tender and chicken is no longer pink inside.

Nutritional Information Per Serving:

Calories: 360

Total Fat: 8g

Saturated Fat: 1g

Cholesterol: 70mg

Vitamin A: 41%

Vitamin C: 87%

Sodium: 850mg

Carbohydrates: 39g

Dietary Fiber: 2g

Protein: 33g

Calcium: 4%

Iron: 22%

Spring Chicken with Leeks and Peas Served with Lemon Rice

"Feel free to make this dish in all four seasons. I just call it 'Spring Chicken' because it tastes light and crisp, like spring air, and because 'Spring Chicken' sounds more appetizing than 'Leeky Chicken,' which was what I called an earlier version of the recipe." - A side note from Rachael Ray's cookbook. 

Omit the chicken and you've got a quick and easy meal to put together for "Meatless Monday". The rice is refreshing with the lemon peel stirred in and is then topped with the chicken, leeks, and peas with white wine. The white wine and veggies with the lemon rice is what really stands out in this meal. The chicken is bland and adds nothing more than a lean protein to this meal. I think that shrimp would do much better in this dish.

This dish came together in less than 30 minutes making it an ideal meal for a weeknight. The prep time and clean up was just as quick.

The dish is light and well balanced with reasonable taste. Chicken tends to be our go-to protein of choice in our household since it tends to be lighter on our grocery budget. Whichever way you choose to make this: meatless, with chicken, or shrimp this will not disappoint.

Spring Chicken with Leeks and Peas Served with Lemon Rice

Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners

Makes 4 Servings



Stars of the Show:

• 2 cups chicken broth
• 1 cup white rice
• zest and juice of 1 lemon
• 3 tbsp olive oil
• 1 tbsp butter
• 1 1/2 to 2 lb chicken breast cut into bite-size pieces
• 2 medium leeks, trimmed of tough tops and roots, slice in half lengthwise then into half moons - Be sure to rinse the leeks well since dirt and grit gets in between the layers.
• 1/2 cup dry white wine - You may also substitute chicken broth is you don't have the wine on hand. I recommend the wine though since I feel this gave the dish an incredible amount of flavor.
• 10 oz frozen peas
• salt and black pepper
• handful of fresh flat-leaf parsley, finely chopped - I used dried parsley.

And Action:

Bring the chicken broth to a boil in a small pot. Stir in the rice, lemon zest, and 1 tbsp olive oil. Return to a boil, then reduce the heat to a simmer and cover the pot. Cook for 17-18 minutes or until tender.

Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tbsp of olive oil and the butter. Once the butter melts into the oil add the chicken to the pan and saute until lightly golden on both sides for about 4 minutes.

Cook the leeks with the chicken until they wilt down, 3 minutes. Add the white wine to the pan and scrape up any pan drippings. Add the peas and heat through, another minute or two. Turn off the heat and season with salt and pepper. Drizzle the lemon juice over the chicken and leeks.

Fluff the rice with a fork. Add the parsley and toss the rice to combine.

Pile the chicken and leeks on dinner plates and top with a small mound of lemon rice. Rachael Ray suggested using an ice cream scoop to serve the rice which is a novel idea but when you've got a hungry guy and toddler ready to eat presentation normally goes by the wayside.

This recipe was a great alternative to the standard sauteing of chicken in olive oil for a quick protein for dinner. Another "Stir The Pot" item on the list gets to be marked off, number six, chicken. Although not anywhere as good as the Chicken Francese with Wilted Spinach it was delicious enough to fit the bill. 2 items down 22 to go!

Don't forget about the Culinary Smackdown Battle! Check it out to link your recipe and for a chance to win a prize! Best of luck!

Lemon Blueberry Poppy Seed Bread

Nothing is more surprising than a knock at the door and a neighbor standing in the doorway with a cheerful good morning, cup of coffee, and a plate of baked goods. Mr. Sideline Chef and I are blessed to have the BEST neighbors considering the fact that we live in an apartment complex.

Because I am a stay at home mom I tend to keep an eye on my neighbor's places while they are gone or walk their dogs while at work. One lady is so sweet and thoughtful. Mr. Sideline Chef works out on the road quite frequently and she takes notice when I seem to be feeling lonely and will lend an ear and provide some great company. She also likes to send us home baked goods as well. Banana Nut Bread and Mr. Sideline Chef's favorite, Lemon Blueberry Poppy Seed Bread.

One morning she had dropped the bread off right before Mr. Sideline Chef was leaving to go to Iowa. I had a slice with my morning coffee and sent the rest of it with him to nibble on. Within an hour I received a call exclaiming, "Get that recipe. This is so good!" Being the incredible neighbor that she is a copy of the recipe was left on her fridge for me when I went to walk her dogs later that day.

The poppy seeds and lemon peel perk up the flavor of this moist bread loaf while the lemon drizzle provides a sweet and sour top. The recipe states to wait for the loaf to cool completely before drizzling but with little patience after the first 10 minutes of cooling I drizzled the lemon topping and was cutting the loaf into slices. The smell of the bread baking for close to an hour of pure torture. My stomach was growling.
Sure the middle caved in a little bit when I cut into the loaf due to my impatience but it was pure heaven. The tart lemon drizzle is the first thing to tickle the taste buds and then the sweetness from the blueberries tames it. Mr. Sideline Chef felt that my bread had more of a lemon flavor than he remembered but still thought it was terrific. Obviously the lemon wasn't too overpowering because he ate four slices of it and informed me that he'll polish off the rest of the loaf for breakfast. I better set my alarm an hour early to ensure I get a slice of this to go with my mug of Classic Cocoa.



Lemon Blueberry Poppy Seed Bread

Source is unknown since the recipe was passed onto me.

Makes one loaf (12 slices)

Stars of the Show:

• 1 package Duncan Hines Bakery Style Blueberry with Crumb Topping Muffin Mix - Any blueberry muffin mix will work.
• 2 tbsp poppy seeds
• 1 egg
• 3/4 cup water
• 1 tbsp grated lemon peel
• 1/2 cup confectioners sugar
• 1 tbsp lemon juice

And Action:

Preheat oven to 350 degrees. Grease and flour an 8x4-inch loaf pan.

Rinse blueberries with cold water and drain.

For the loaf, empty muffin mix into a medium bowl. Add poppy seeds and stir to combine breaking up any lumps. Add egg and water stirring until moistened, about 50 strokes. Fold in blueberries and lemon peel. Pour into the loaf pan. Sprinkle topping from packet over batter. Bake for 57 to 62 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Loosen loaf from pan. Lay foil over the top when removing from the pan to keep the topping intact. Invert onto a cooling rack. Turn right side up. Cool completely.

For the drizzle, combine confectioners sugar and lemon juice in a small bowl. Stir until smooth. Drizzle over the loaf.

I am also linking this recipe up with:


Check out all of the other entries! There are a lot of wonderful looking sweet treats!