Chicken And Vegetable Saute With Lemon Parmesan Rice Recipes

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CHICKEN AND VEGETABLE SAUTE WITH LEMON-PARMESAN RICE



Chicken and Vegetable Saute with Lemon-Parmesan Rice image

The Lemon Parmesan Rice cooks while the chicken, tomatoes, and green beans simmer on the stove.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 9

2 teaspoons olive oil
1 skinless bone-in chicken breast half
Coarse salt and freshly ground pepper
1 tablespoon all-purpose flour
3 garlic cloves, thinly sliced
1 cup grape tomatoes
3 to 4 ounces green beans, trimmed and halved crosswise
3 tablespoons chopped fresh mint
Lemon-Parmesan rice

Steps:

  • In a small nonstick skillet, heat oil over medium heat. Season chicken with salt and pepper. Dredge chicken in flour; shake off any excess. Place in skillet, and cook until lightly browned on one side, about 3 minutes.
  • Turn chicken breast, and add garlic, tomatoes, and 1/3 cup water; season with salt and pepper. Bring to a simmer. Cover, and cook 12 minutes. Add beans and mint; cover, and cook until beans are crisp-tender and chicken is cooked through, 3 to 4 minutes. Transfer chicken to a plate, and spoon tomato mixture on top.

Nutrition Facts : Calories 445 g, Fat 12 g, Protein 57 g

LEMON CHICKEN WITH PARMESAN CROSTINI



Lemon Chicken with Parmesan Crostini image

Categories     Chicken     Herb     Onion     Tomato     Sauté     Low Fat     Parmesan     Lemon     White Wine     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

For crostini
12 1/4-inch-thick French bread baguette slices, toasted
1/4 cup tomato paste
12 thin slices plum tomato
2 tablespoons grated Parmesan cheese
For chicken
4 4-ounce skinless boneless chicken breasts
3 tablespoons all purpose flour
2 1/2 teaspoons olive oil
1/4 cup finely chopped green onions (white and pale green parts only)
2 small garlic cloves, minced
1/2 cup canned low-salt chicken broth
1/4 cup dry white wine
1 tablespoon fresh lemon juice
4 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel

Steps:

  • Make crostini:
  • Place bread on baking sheet. Spread tomato paste over. Top each with 1 tomato slice. Sprinkle cheese atop.
  • Make chicken:
  • Pound each chicken breast between sheets of plastic to 1/4-inch-thickness. Sprinkle chicken with salt and pepper. Place flour in bowl. Heat 1 teaspoon oil in large nonstick skillet over high heat. Lightly coat 2 chicken with flour; shake off excess. Transfer to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer chicken to plate and tent with foil. Repeat with 1 teaspoon oil, flour and remaining chicken.
  • Heat 1/2 teaspoon oil in same skillet over low heat. Add green onions and garlic; sauté until tender, about 2 minutes. Stir in broth and wine scraping up any browned bits in skillet. Add lemon juice and 2 tablespoons parsley. Increase heat to high; boil until liquid is slightly reduced, about 3 minutes. Mix in lemon peel. Season with salt and pepper. Return chicken to skillet; simmer until heated through, turning to coat.
  • Meanwhile, preheat broiler. Broil crostini until cheese melts, watching closely, about 1 minute.
  • Transfer chicken to plates. Spoon pan juices over chicken. Sprinkle with remaining parsley. Serve with crostini.

PARMESAN CHICKEN WITH LEMON RICE



Parmesan Chicken with Lemon Rice image

I like the challenge of inventing recipes with ingredients I have on hand. This easy-peasy meal fits the bill. -Colleen Doucette, Truro, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 cups reduced-sodium chicken broth
2 tablespoons lemon juice
1 cup uncooked long grain rice
1/2 cup chopped onion
1 large egg
2 tablespoons fat-free milk
3/4 cup panko bread crumbs
2/3 cup grated Parmesan cheese, divided
1 teaspoon dried oregano
1 pound boneless skinless chicken breasts
2 tablespoons olive oil
1 cup frozen peas (about 4 ounces), thawed
1/4 teaspoon grated lemon zest
Freshly ground pepper, optional

Steps:

  • In a saucepan, bring broth and lemon juice to a boil. Stir in rice and onion; return to a boil. Reduce heat; simmer, covered, until liquid is almost absorbed and rice is tender, 15-20 minutes., Meanwhile, in a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with 1/3 cup cheese and oregano. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Dip in egg mixture, then in crumb mixture to coat both sides., In a large skillet, heat oil over medium heat. Cook chicken until golden brown and chicken is no longer pink, 2-3 minutes per side., When rice is cooked, gently stir in peas; cook, covered, until heated through, 1-2 minutes. Stir in lemon zest and remaining cheese. Cut chicken into slices; serve with rice. If desired, sprinkle with pepper.

Nutrition Facts : Calories 500 calories, Fat 14g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 623mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.

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

LEMON-PARMESAN CHICKEN AND RICE BOWL



Lemon-Parmesan Chicken and Rice Bowl image

A quick and delicious meal that is healthy and the family will love it. Cheesy, lemony, crunchy!

Provided by Teyonna Mason

Categories     Main Dish Recipes     Bowls

Time 40m

Yield 5

Number Of Ingredients 11

1 cup rice
5 tablespoons vegetable oil, divided
2 cups hot water
1 (8 ounce) package frozen broccoli
salt and ground black pepper to taste
2 pounds skinless, boneless chicken breast, cut into 1-inch cubes
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 large onion, diced
1 lemon, zested and juiced
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot.
  • Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.
  • Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper.
  • Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes.
  • Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes.
  • Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.

Nutrition Facts : Calories 509.9 calories, Carbohydrate 38.1 g, Cholesterol 100.7 mg, Fat 20 g, Fiber 2.6 g, Protein 42.7 g, SaturatedFat 4.6 g, Sodium 245.9 mg, Sugar 2.8 g

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET



Garlic Chicken, Vegetable and Rice Skillet image

You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 45m

Yield 4

Number Of Ingredients 8

Vegetable cooking spray
1 ¼ pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock
¾ cup uncooked white rice
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
⅓ cup grated Parmesan cheese
Paprika

Steps:

  • Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
  • Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
  • Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

LEMON-PARMESAN RICE



Lemon-Parmesan Rice image

This is a quick and easy side dish to serve with our Chicken and Vegetable Saute.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 20m

Number Of Ingredients 5

1 teaspoon olive oil
1/4 cup long-grain white rice
1/4 teaspoon coarse salt
3 tablespoons Parmesan cheese
1/2 teaspoon freshly grated lemon zest

Steps:

  • In a small saucepan, heat oil over low heat. Add rice; cook, stirring occasionally, until grains start to color, about 5 minutes.
  • Add 2/3 cup water and salt; bring to a boil. Reduce heat to a simmer. Cover, and cook until rice is tender, about 15 minutes. Stir in cheese and zest.

Nutrition Facts : Calories 277 g, Fat 9 g, Protein 10 g

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