Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2

A light lemony dressing plus crumbles of salty feta transform packaged rice into an elegant side dish.

Elizabeth Nelson
Recipe by Cooking Light July 2015

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 chicken breast half and 1 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken, 2 tablespoons lemon juice, 1 teaspoon oil, and garlic in a zip-top bag; turn to coat. Let stand 5 minutes.

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  • Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from marinade, and discard marinade. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper; grill 6 minutes on each side.

  • While chicken cooks, heat rice according to package directions. Combine remaining 2 tablespoons lemon juice and remaining 2 teaspoons oil in a bowl, stirring with a whisk. Add rice, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, feta, and basil; toss. Serve rice with chicken.

Nutrition Facts

450 calories; fat 15g; saturated fat 4.6g; mono fat 4.8g; poly fat 1.2g; protein 44g; carbohydrates 36g; fiber 3g; cholesterol 128mg; iron 2mg; sodium 688mg; calcium 126mg.
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