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Poultry: LEMON CHICKEN AND RICE

Source of Recipe

Unkown
Exchanges
Serves: 6
Ready in 30 minutes

1 lb. boneless, skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
2 garlic cloves, minced
2 T. REDUCED- FAT margarine
2 T. corn starch
1 can (14-1/2 oz.) LOW SODIUM chicken broth
2 T. lemon juice
1-1/2 c. uncooked instant rice
1 c. frozen peas

In a skillet, cook the first 4 ingredients in butter for 5-7 minutes or until chicken is no longer pink.

In a bowl combine cornstarch, broth, lemon juice and salt if desired until smooth. Add to skillet and bring to a boil……Cook and stir for 2 minutes or until thickened. Add rice and peas. Remove from the heat; cover and let stand for 5 minutes.

Nutritional Analysis: One serving equals: 235 calories, 156 mg sodium, 43 mg cholesterol, 27 gm carbohydrate, 20 gm protein, 5 gm fat. ++++ Diabetic Exchanges: 2 lean meat, 1-1/2 starch. 1 vegetable