Quick Lemon Chicken with Rice

Yields: 1 serving

Total Time: 0 hours 30 mins


1 tbsp. olive oil

1 lb. boneless, skinless chicken breasts, cut into strips

2 cloves garlic, minced

112 c. onion, chopped

1 carrot, grated

1 zest of lemon, grated

1 can (14 1/2 ounces) chicken broth

1 tbsp. parsley

2 tbsp. sliced black olives

2 c. quick-cooking white rice


  1. Warm the oil in a large skillet over medium-high heat. When hot, add the chicken and cook for 5 to 10 minutes, or until no longer pink and the juices run clear. During the last few minutes of cooking, add the garlic and onion.
  2. When the chicken is done, stir in the carrot, lemon zest, broth, parsley, olives, and rice. Bring to a boil, then remove from the heat, cover, and let stand for 5 minutes. Fluff with a fork before serving.