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

You may substitute 1/2 teaspoon grated lemon zest for each tablespoon of lemon grass.

Recipe by Cooking Light September 1997

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Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 325°.

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  • Combine first 8 ingredients in a large bowl; stir well. Cut 1 (20-inch-long) sheet of foil; place chicken mixture on half of foil sheet. Spread into a single layer, leaving a 1-inch margin around edges of foil. Fold the other half of foil sheet over the chicken mixture. Bring edges of foil together, and fold several times to form a sealed packet. Place foil packet on a baking sheet. Bake at 325° for 45 minutes.

  • Steam the okra, covered, 10 minutes or until crisp-tender.

  • Remove chicken mixture from oven, and let stand 5 minutes. Spoon 2/3 cup chicken and juices over 1 cup rice; top with 1/2 cup okra.

Nutrition Facts

399 calories; calories from fat 6%; fat 2.8g; saturated fat 0.7g; mono fat 0.7g; poly fat 0.6g; protein 31.2g; carbohydrates 59.7g; fiber 2.1g; cholesterol 75mg; iron 3.9mg; sodium 288mg; calcium 111mg.
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