1 (6.6-ounce) package rice pilaf with almonds (such as Near East)
1/2 teaspoon grated lemon zest
1/4 cup chopped fresh flat-leaf parsley
1 whole roasted chicken, cut into 8 pieces
4 lemon wedges
How to Make It
Bring 1 3/4 cups water to a boil in a large saucepan. Stir in carrots, cherries, rice with seasoning packet, and zest. Reduce heat to low, cover, and simmer 20 minutes, or until liquid is absorbed. Stir in 3 tablespoons parsley. Arrange rice on 4 serving plates, top with chicken, and sprinkle with remaining parsley. Serve with lemon wedges.
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