Chicken And Rice With Lemon Vinaigrette Recipes

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LEMON CHICKEN AND RICE



Lemon Chicken and Rice image

On our busy ranch, we often need meals we can put on the table in a hurry. This all-in-one chicken dish - with its delicate lemon flavor - fits the bill and it's inexpensive to boot. -Kat Thompson, Prineville, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons butter
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
2 garlic cloves, minced
1 tablespoon cornstarch
1 can (14-1/2 ounces) chicken broth
2 tablespoons lemon juice
1/4 teaspoon salt
1 cup frozen peas
1-1/2 cups uncooked instant rice

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes., In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.

Nutrition Facts : Calories 370 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 746mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic exchanges

SLOW COOKER LEMON-GARLIC CHICKEN AND RICE



Slow Cooker Lemon-Garlic Chicken and Rice image

This slow cooker chicken and rice dish is a perfect set-it-and-forget-it meal for the cooler months.

Provided by Lauren Magenta

Categories     100+ Everyday Cooking Recipes     Slow Cooker     Main Dishes     Chicken

Time 4h25m

Yield 6

Number Of Ingredients 11

1 (32 fluid ounce) container chicken broth
1 cup lemon juice
2 tablespoons minced garlic
1 tablespoon garlic powder
1 tablespoon cayenne pepper
8 (5 ounce) bone-in chicken thighs
salt and ground black pepper to taste
2 tablespoons olive oil
2 ½ cups uncooked white rice
2 cups sliced carrots
1 pinch chopped fresh parsley, or to taste

Steps:

  • Turn a slow cooker to High. Combine chicken broth, lemon juice, garlic, garlic powder, and cayenne in the bottom of the cooker until mixture heats through, about 5 minutes.
  • In the meantime, heat oil in a skillet over medium-high heat. Season both sides of chicken thighs with salt and pepper and place in the hot skillet. Cook, turning occasionally, until crisp on both sides, 5 to 7 minutes total. Remove chicken from the pan and set aside.
  • Turn slow cooker to Low and add rice, carrots, and chicken. Cover and cook until chicken is no longer pink at the bone and the juices run clear, about 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 626.4 calories, Carbohydrate 72 g, Cholesterol 120.4 mg, Fat 19 g, Fiber 2.8 g, Protein 39.1 g, SaturatedFat 4.5 g, Sodium 859 mg, Sugar 4.4 g

GLAZED LEMON CHICKEN AND RICE



Glazed Lemon Chicken and Rice image

A 20-minute stir-fry starts with instant rice and quick-to-cook chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 2

Number Of Ingredients 12

1/3 cup water
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
2 tablespoons honey
1 teaspoon grated lemon peel
1 cup uncooked instant white rice
1 cup water
1 teaspoon olive or vegetable oil
1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
1/2 teaspoon salt
3 green onions, cut into 1-inch pieces
1 small orange bell pepper, cut into 1-inch pieces

Steps:

  • In 2-cup measuring cup, stir 1/3 cup water, the lemon juice, cornstarch, honey and lemon peel until cornstarch is dissolved; set aside.
  • Cook rice in 1 cup water as directed on package; keep warm.
  • Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt. Cook 2 to 3 minutes, stirring frequently, until chicken is brown. Stir in onions and bell pepper. Cook 2 to 4 minutes, stirring frequently, until chicken is no longer pink in center. Reduce heat to low.
  • Stir lemon juice mixture in measuring cup. Pour into skillet; stir to coat chicken mixture. Cook until slightly thickened. Serve chicken mixture over rice.

Nutrition Facts : Calories 460, Carbohydrate 71 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 21 g, TransFat 0 g

THE BEST LEMON VINAIGRETTE



The Best Lemon Vinaigrette image

This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.

Provided by lukeder101

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 8

¼ cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup olive oil
2 tablespoons fresh lemon juice

Steps:

  • Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
  • Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g

CHICKEN AND RICE WITH LEMON VINAIGRETTE



Chicken and Rice With Lemon Vinaigrette image

This recipe originally came from the June 2007 edition of Cuisine at Home magazine. This has since become my absolute favorite chicken dish and I have of course altered it a little over the years! My Aunt is a lemon lover and she requests this dish every time I see her!! The crispy crust on the chicken, the tangy lemon vinaigrette and the spice from the pan sauce are really fantastic! This is also pretty quick and easy which is an added bonus!

Provided by anonymous

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts
salt and pepper
1/4 cup flour
2 tablespoons vegetable oil
2 cups water
2 cups instant white rice
2 lemons, juiced
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 cup olive oil
1 tablespoon dried parsley, crushed
1/2 cup club soda
1 tablespoon unsalted butter
1/2 teaspoon crushed red pepper flakes

Steps:

  • Heat the 2 tablespoons of vegetable oil in a large skillet over medium high heat. Put the 2 cups of water in a medium saucepan and bring to a boil.
  • Season the chicken breasts with salt and pepper on both sides to taste and dredge in the flour, shaking off the excess. Add to the hot oil and sear for about 5 minutes per side or until a nice brown crust forms on each side.
  • Right after adding the chicken to the oil, add the rice to the boiling water, put a lid on the saucepan and turn off the heat, leaving the pan on the burner. Leave the rice alone to absorb the water while everything else comes together.
  • While the chicken is searing, whisk together the lemon juice, honey, dijon mustard and olive oil to form the vinaigrette. Add the parsley, crushing it between your fingers as you add it. Set aside the vinaigrette.
  • When the chicken has been seared on both sides and is mostly cooked through, deglaze the pan with the club soda. Reduce the heat and add the butter and red pepper flakes to the skillet. Cover and simmer for about 5 minutes or until the liquid is syrupy and the chicken is fully cooked through.
  • To serve, equally divide the rice between four plates. Place one chicken breast over the rice along with some of the pan sauce and a big ladle full of the lemon vinaigrette over the chicken.

Nutrition Facts : Calories 735, Fat 25.5, SaturatedFat 5.1, Cholesterol 76.1, Sodium 124, Carbohydrate 92, Fiber 5.6, Sugar 4.5, Protein 35.2

EASY LEMON CHICKEN WITH RICE



Easy Lemon Chicken With Rice image

This chicken is so easy to make! I typically serve it with a long grain Basmati rice, and then a salad or other green vegetable. I don't know if "Lemon Chicken" is the best description, but it does call for lemon juice! I wanted to find a good chicken recipe, and I ended up tweaking until it was just perfect!

Provided by beckman03

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast (split and halved)
1 tablespoon butter
2 tablespoons extra virgin olive oil
parsley
garlic powder
lemon pepper (optional)
pepper
salt
1/4-1/2 cup lemon juice (depends on how "lemony" you want it)
5 -6 chicken bouillon cubes
3 1/2-4 cups water
2 tablespoons cornstarch, dissolved in
1/2 cup cold water

Steps:

  • Season chicken breasts generously with garlic powder, parsley, pepper, and if desired (for a more lemon taste) lemon pepper. Sprinkle a light amount of salt of the chicken.
  • Heat up a skillet on high heat, and add butter and olive oil. Once hot (a sprinkle of water will "sizzle" in the oil), add seasoned chicken breasts.
  • Sear chicken on both sides until lightly browned, then remove the chicken from the skillet to a plate (keep burner on high the entire time).
  • Add lemon juice to the hot skillet and swirl it around to loosen all the chicken juices and flavor from the pan, but DO NOT DISCARD.
  • Add water quickly after lemon juice has picked up the spices. Add bouillon cubes and bring to a boil.
  • Stir in corn starch that has been dissolved in 1/2 Celsius cold water.
  • Wait for a reboil, and then add the chicken breasts back into the gravy mixture.
  • Wait for another reboil and then cover the skillet, and turn the heat to low.
  • Let chicken simmer for 15-20 minutes (I usually start rice in the rice maker at this point because our rice only takes about 15-20 minutes to cook, but you'll have to adjust based on your needs and equipment).
  • Serve chicken over rice.

ONE-PAN CHICKEN AND RICE WITH PRESERVED LEMON



One-Pan Chicken and Rice with Preserved Lemon image

This skillet chicken and basmati rice dish is anything but plain and humble. A homemade seasoning mix, preserved lemon and spiced and pan-seared chicken breasts give the dish bold flavor that's hard to resist. It's quick enough to make as a delicious weeknight dinner but tasty enough for entertaining or a special-occasion meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

1 1/2 cups basmati rice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
Kosher salt
4 boneless skinless chicken breasts (6 to 8 ounces each)
4 tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 preserved lemon (see Cook's Note)
3/4 cup pitted green olives
1 1/2 cups chicken broth
1/2 cup parsley leaves, chopped

Steps:

  • Rinse and drain the rice 3 to 5 times to get rid of excess starch. Set aside.
  • Combine the cumin, coriander, paprika, cinnamon, turmeric and 1 teaspoon salt in a small bowl. Pat the chicken breasts dry with paper towels and sprinkle them on both sides with half of the spice mixture.
  • Heat 2 tablespoons of the oil in a large (12-inch) pan or cast-iron skillet over medium heat. When hot (but not smoking), add the chicken and sear until it forms a golden brown crust, 3 to 5 minutes per side. Remove the chicken and set aside.
  • Pour the remaining 2 tablespoons oil into the same pan and place over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and the remaining spice mix and stir to combine.
  • Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use). Finely chop the lemon rind (peel). Add the rind to the rice followed by the olives. Stir to evenly distribute the olives. Pour the broth and 1 1/2 cups water into the pan and increase the heat to medium high. Bring to a simmer, place the chicken breasts back in the pan and cover the pan. Reduce the heat to medium and cook until the rice is tender and the chicken is cooked through, about 30 minutes (see Cook's Note).
  • You can serve the chicken as is, or shred it and add it back to the rice. Serve sprinkled with parsley.

QUICK & EASY LEMON CHICKEN & RICE



Quick & Easy Lemon Chicken & Rice image

Broccoli florets, strips of pepper and sliced carrots bring punches of color to this delicious but quick lemon chicken and rice dish.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 4 servings, 1-3/4 cups each.

Number Of Ingredients 9

1/2 cup KRAFT Tuscan House Italian Dressing
1 lb. boneless skinless chicken breasts, cut into strips
1 cup chicken broth
1 cup small broccoli florets
1 red pepper, cut into strips
1 cup thinly sliced carrots
2 cups instant brown rice, uncooked
1 tsp. lemon pepper seasoning
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat dressing in large skillet on medium-high heat. Add chicken; cook and stir 1 min.
  • Add broth, broccoli, red pepper and carrots. Bring to boil.
  • Stir in rice. Return to boil. Reduce heat to low; cover. Simmer 5 min. Remove from heat. Let stand 5 min. Stir in lemon pepper seasoning; sprinkle with cheese.

Nutrition Facts : Calories 460, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g

LEMON CHICKEN 'N' RICE



Lemon Chicken 'n' Rice image

This barley and rice medley features a flavorful lemon-and-dill sauce over tender chicken. Serve it with green beans and you'll have a savory meal for two on the table in under an hour.-Gerry Smailes, Edmonton, Alberta

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 16

1/4 cup uncooked long grain rice
1/4 cup medium pearl barley
1 tablespoon butter
1-2/3 cups chicken broth, divided
2/3 cup water
3 to 4 medium fresh mushrooms, sliced
2 tablespoons chopped green onion
2 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons canola oil
1/3 cup white wine or additional chicken broth
2 teaspoons cornstarch
1/2 cup evaporated milk
1 teaspoon grated lemon zest
1/2 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small saucepan, saute rice and barley in butter for 4-5 minutes or until lightly browned. Add 1 cup broth, water, mushrooms and onion; bring to a boil. Reduce heat; cover and simmer for 20-22 minutes or until tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil on both sides. Add 1/3 cup broth and wine or additional broth. Simmer, uncovered, for 5 minutes on each side or until chicken juices run clear. Remove chicken and keep warm. , In a small bowl, combine cornstarch and milk until smooth; gradually stir into pan juices. Stir in the lemon zest, dill, salt, pepper and remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Let rice mixture stand for 5 minutes; fluff with a fork. Serve chicken with rice. Top with dill sauce.

Nutrition Facts : Calories 531 calories, Fat 12g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 863mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 5g fiber), Protein 47g protein.

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From lifeloveandgoodfood.com


BEST CHICKEN AND LEAFY GREENS WITH LEMON-DILL VINAIGRETTE RECIPE
Made with the meat from a store-bought rotisserie chicken, this satisfying salad comes together quickly and easily. Toasted walnuts not only lend richness and texture, they also add umami, making the flavors fuller and more complex. Steeping the chopped onion for a few minutes in lemon juice tempers their harshness, so don’t skip this step.
From 177milkstreet.com


LEMON CHICKEN AND RICE CASSEROLE - GRANDBABY CAKES
2022-02-21 Instructions. Preheat the oven to 375 degrees. Grease an 11 x 8 baking dish (or one of similar size). In a large shallow bowl, combine flour with the parmesan, garlic powder, onion powder, and ½ of the lemon zest. Season generously with …
From grandbaby-cakes.com


GREEK CHICKEN KABOBS WITH VEGGIES! + VIDEO!
Step 1: Marinate the Chicken & Veggies. Whisk all of the marinade ingredients together in a large bowl or freezer size plastic bag. Combine 2 tablespoons of the marinade with the chopped veggies. Next, add the remaining marinade to a large zip-top bag/bowl along with the chicken.
From carlsbadcravings.com


ONE PAN LEMON CHICKEN AND RICE - HUNGRY HAPPENS
2021-12-14 Instructions. Preheat your oven to 350° F. Season your chicken thighs generously with all of the seasonings, both sides. Heat a large, deep, oven-safe skillet on medium high. Add the chicken, skin side down and sear for about 4 minutes (until browned). Flip them over and cook for an additional 3 minutes.
From hungryhappens.net


PARMESAN LEMON CHICKEN AND RICE SKILLET | A SPICY PERSPECTIVE
2020-03-27 Brown the chicken for 1-2 minutes per side, just until color forms. Move the chicken to a holding plate and set aside. 4. Mix together the rice, lemon zest, rosemary, and bouillon in the skillet. Stir well, and place the chicken pieces on top of the rice. Pour in the water and give a gentle stir around the chicken.
From aspicyperspective.com


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