Prep 10 mins
Cook 25 mins
Got this recipe from an aunt. Not sure where she got it but it is good, easy, cheap, and healthy!
- 4 boneless skinless chicken breasts, cut into bite size peices
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon paprika
- 1 tablespoon olive oil
- 1 cup white rice
- 1 (14 ounce) can chicken broth
- 1⁄2 teaspoon oregano
- 1 grated lemon, zest of
- 1 lemon, juice of
- season breats with salt, pepper, and paprika.
- brown in oil over high heat.
- add remaining ingredients and bring to a boil.
- reduce, cover, and simmer for 20-25 minutes till rice is tender and liquid gone.
I had used the recipe, but misplaced it, and was glad to find it here! My family loves it, and I love it since I always have everything I need for this on hand (chicken breasts in the freezer, everything else in the panty!) I use reconstituted lemon juice, and dehydrated lemon peel (found in the spice aisle in my local supermarket.) When I don't have a can of chicken broth, I use buillion, which is not quite as nice as the broth but still gives plenty of flavor.
The paprika gives the chicken a great color, and adds a depth of flavor to the dish that I haven't had in any of the other lemon chicken recipes I've tried. I love the flavor of the rice from the lemon juice and chicken juices! Best of all, everyone in the family likes this dish, so I don't hear any complaints when I serve it!
Very nice and perfectly suited to a tasty, quick, weeknight dinner. The taste is bright and fresh, and the family ate it up. The timing was a perfect 25 minutes for the rice to be perfect, but the chicken was just slightly over-cooked. I'll make this again.