Email to Judy Gall      

Recipe Categories: jgll17's HOME PAGEAlcoholicDrinks APPETIZERS BBQ Beef BEVERAGES BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CASSEROLES Chili Cooingfortwo COOKIES CROCKPOT DESSERTS DiabeticRecipes EggRolls ETHNIC Fastmeals FISHandSEAFOOD GiftJars Hamburger KitchenCrafts LighterAppetizers LighterBreads LighterCasseroles LighterCrockpot LighterDesserts LighterRecipes LighterRecipesfor2 LighterSauces LighterSideDishes LIghterSoups LighterVegetables LowCarbohydrate LowCholesterol LOWFAT LowSodium MARINADES MicrowaveRecipes PASTA PIZZA PizzaCrust Pork POULTRY SALADandDRESSING Salsas SANDWICHES SAUCES SeasoningMix ShakesandSmoothies SideDishes SNACKS SOUPSandSTEWS Tortilla39s VEGETABLES VEGETARIAN

Lemon Garlic Chicken




Source of Recipe


tyson.com

4 Tyson® IFF Boneless, Skinless Chicken Breasts with Rib Meat
2 Tyson® Chicken Bouillon Cubes
1 tablespoon margarine
or 1 tablespoon butter
3 garlic cloves, minced
2 cups water
3/4 cup rice, uncooked
1 lemon, halved
1 1/2 cups frozen broccoli, carrots and cauliflower blend



1. Wash hands. Melt margarine in large nonstick skillet over medium-high. Add chicken and cook 5 to 7 minutes or until light brown.

2. Add garlic to skillet and cook briefly. Add water, rice, bouillon cubes and juice from one lemon half. Bring to a boil. Cover, reduce heat and simmer 20 minutes.

3. Add broccoli, carrots and cauliflower. Continue cooking 5 minutes or until chicken is done (internal temp 170°F).

Serving Suggestion: Transfer to serving platter. Cut remaining lemon half into slices and use for garnish. Refrigerate leftovers.

Tip: To substitute Tyson Fresh Boneless, Skinless Chicken Breasts, simply decrease cooking time by about one-third.