Total Time
50mins
Prep 15 mins
Cook 35 mins

Recipe found in Quick & Easy Magazine. Total cost per serving is just under $1.00. To make this even more budget friendly, use only necessary amount of lemon peel and save the rest of the lemon for another recipe; use your own homemade chicken broth.

Ingredients Nutrition

Directions

  1. In a nonstick 12" skillet, warm oil over med heat until hot. Add chicken and sprinkle with black pepper and 1/4 t salt. Add onion and green pepper to skillet. Saute, turning chicken once and stirring vegetable mixture occasionally, until chicken is browned and vegetables are tender, about 10 minute.
  2. Meanwhile use a vegetable peeler to remove a 3" strip of peel from the lemon. Cut lemon into wedges for garnish.
  3. Stir lemon peel, rice, garlic, cayenne, broth, water and remaining 1/2 t salt into mixture in skillet and bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minute.
  4. Stir in frozen peas; cover and cook 5 minute Remove skillet from heat and stir in olives. Spoon into a serving dish and garnish with lemon wedges.

Reviews

(3)
Most Helpful

This was very good, and worth trying whether or not you are on a budget. The chicken was very tender, and the combination of flavor with the rice was perfect with just a hint of heat from the cayenne.

Ginny Sue February 21, 2010

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