Rice a Roni Mediterranean Lemon Chicken

Continuing on my quest to eat without really cooking anything, I turned to this doctored up Rice a Roni recipe. It's actually pretty tasty, and it looks like you worked hard in the kitchen.

• Ready In: 35 mins
• Serves: 5

Ingredients

• 5  chicken breast halves (skinless and boneless)
• 1  teaspoon paprika
•  salt
•  pepper
• 2  tablespoons butter
• 2  garlic cloves, minced
• 1 (7ounce) package  Rice-A-Roni, chicken flavor
• 2  tablespoons lemon juice
• 1  cup bell pepper (red or green, chopped)
• 1⁄2 teaspoon lemon peel, grated

Directions

1. Sprinkle chicken with paprika and salt and pepper.
2. In a large skillet, heat butter over high heat.
3. Add chicken and garlic and cook 2 minutes on each side or until browned.
4. Remove from skillet and set aside, reserving drippings. Keep warm.
5. In same skillet, saute rice-vermicelli in reserved drippings over medium heat until vermicelli is golden brown.
6. Add lemon juice with 2 1/4 cups hot water and contents of seasoning packet.
7. Bring to a boil. Cover and reduce heat. Simmer for 10 minutes.
8. Stir in red pepper and lemon peel.
9. Top rice with chicken.
10. Cover and continue to simmer 10 minutes or until liquid os absorbed, rice is tender, and chicken is cooked through.