| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Main dish, Poultry, Low-fat | 4 | Servings | |
INGREDIENTS
| 1 | lb | Boneless chicken breast cut into chunks |
| Salt | ||
| Ground black pepper | ||
| Paprika | ||
| 1 | tb | Vegetable oil |
| 1 | c | Uncooked rice |
| 1/2 | ts | Dried oregano leaves |
| 1/2 | ts | Grated lemon peel |
| 1 3/4 | c | Chicken broth |
| 1 | Lemon; juiced | |
| Snipped fresh parsley |
INSTRUCTIONS
GARNISH Season chicken with salt, pepper, and paprika. Brown chicken in oil in large non-stick skillet over high heat. Add remaining ingredients except parsley; bring to a boil. Reduce heat, cover, and simmer 20 to 25 minutes, or until rice is tender and liquid is absorbed. Fluff with fork. Garnish with parsley. Each serving provides: * 339 calories * 28.7 g. protein * 6.4 g. fat * 38.5 g. carbohydrate * 567 mg. sodium * 70 mg. cholesterol Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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