Skillet Lemon Chicken and RIce
Hot Cornbread with Honey Butter
Ingredients
- 2 Tbsp butter
- 1½ lb boneless, skinless chicken breasts, cubed
- 1 (32-oz) carton low-sodium chicken broth
- 2 cups long-grain white rice
- 2 carrots, thinly sliced
- 1 lemon
- 1 cup frozen green peas
Instructions
- Melt butter in a large, deep skillet over medium-high heat. Add chicken, and cook 5 to 6 minutes or until lightly browned. Stir in broth, rice, and carrots. Grate zest and squeeze juice from lemon into skillet.
- Bring to a boil, cover, reduce heat, and simmer 18 to 20 minutes or until rice is tender. Stir in peas. Season with salt and pepper, if desired.
Side Dish Ingredients
- 1 (11.5-oz) pkg cornbread and muffin mix
- ¼ cup butter, softened
- 2 Tbsp honey
Side Dish Instructions
- Prepare cornbread according to package directions.
- Stir together butter and honey; serve with cornbread.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
409
|
281
|
690
|
| Fat (g) | 7 | 9 | 16 |
| Sat. Fat (g) | 3 | 5 | 8 |
| Protein (g) | 32 | 5 | 37 |
| Carb (g) | 53 | 47 | 100 |
| Fiber (g) | 2 | 6 | 8 |
| Sodium (mg) | 163 | 605 | 768 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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