one pot lemon chicken & rice

photo from google

this simple "good for you" recipe is great for tight schedules and also delicious left over after flavors have a chance to meld together.


1 lb bonelss skinless chicken breast, diced into 1" cubes
1 TB extra virgin olive oil
3 cloves fresh garlic, grated
1 medium red onion, diced
1 cup carrots, sliced very thin
15 oz. low sodium all natural chicken broth
1 TB cornstarch
juice of two lemons
zest of the same two lemons
1 1/2 cups brown minute rice (uncooked)
1 1/2 cups broccoli, chopped rough
1/2 cup flat leaf parsley, chopped rough
1/2 cup cream of mushroom soup
fresh ground salt and pepper to taste


in a large, deep skillet, heat the olive oil over medium-high heat. add garlic, onion and carrots, saute for a few minutes.

season your chicken with salt and pepper

turn heat to medium and add chicken. stir often, rotating chicken so it browns on all sides.

meanwhile, combine chicken broth, corn starch, lemon juice, lemon zest and brown rice in a small bowl. also, salt this mixture.

once the chicken is cooked through, add your liquid mixture to the pan and turn heat back up to medium-high.

you want to bring the mixture to a boil. once it is boiling, add your parsley, broccoli and cream of mushroom soup. mix well and reduce to low.

cover and let simmer 10-15 minutes, until the liquid has been absorbed, the rice is tender and the dish is nice and creamy.

this recipe makes four servings.

my findings:
*make sure you use fresh broccoli, it just makes this dish better
*i had to add a cup or so of water after i added the broccoli so that it wasn't super thick.

Recipe found here
Sorry to Janetha in which I didn't give proper credit. Forgot!