Lemon Basil Chicken with Confetti Rice

Lemon Basil Chicken with Confetti Rice


Lemon Basil Chicken with Confetti Rice

Carrots are not my favorite. Some of the boys aren’t crazy about peas. The trick, put them in a meal that it’s a pain to pick them out of! This was a good dinner for several reasons. For one, it’s a complete meal all in one recipe. The flavor was very good and everyone ate it. We will be able to stretch a meal with 4 chicken breasts this size for a little bit, but soon we will need to be doubling everything.

  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon grated lemon rind
  • 1 teaspoon salt, divided
  • ¼ teaspoon black pepper
  • 4 boneless, skinless chicken breasts
  • 2 cups water
  • 1 cup frozen peas and carrots, defrosted
  • 1 cup long grain rice
In gallon size resealable plastic bag, combine lemon juice, oil, vinegar, garlic, basil, lemon rind, ½ tsp. salt and pepper. Add chicken breasts and marinate in refrigerator for 25 minutes or up to 2 hours.
In a 2-quart saucepan, heat water to boiling over high heat. Stir in peas and carrots, rice and remaining ½ tsp. salt. Reduce heat to low, cover and cook 20 minutes.
Heat grill or broiler. Cook chicken 7 to 9 minutes on each side, or until cooked through.

Source : Parents Magazine

This entry was posted in Dinner, Poultry, Sidedish. Bookmark the permalink.

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