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
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