Lemon-Herb Chicken Dinner
1 Review(s)
45 Min
Prep : 15 Min Cook: 30 Min
Thanks to instant rice and frozen veggies, it only takes 15 minutes to get this family-pleasing Lemon-Herb Chicken Dinner ready for the oven.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 cups instant white rice, uncooked
2
2 cups frozen peas and carrots
3
1-3/4 cups 25%-less-sodium chicken broth
4
1/2 cup water
5
1 lemon
6
1 pouch Shake'N Bake Classic Herb & Parmesan Crust Coating Mix
7
4 small boneless skinless chicken breasts (1 lb./450 g)
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How do I make it ?
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Step 1
Heat oven to 375°F. Step 2
Combine rice, vegetables, broth and water in 13x9-inch baking dish. Grate enough of the lemon to measure 1 tsp. zest; set aside. Cut lemon into thin slices; arrange evenly over rice mixture. Step 3
Add lemon zest to coating mix in shaker bag; shake gently to combine. Use to coat chicken; place over lemon slices. Step 4
Bake 30 min. or until chicken is done (165°F). Serve with lemon slices, if desired. Kraft Kitchen Tips!
Substitute
Substitute frozen green beans for the frozen peas and carrots.
Substitute
Substitute an orange or lime for the lemon.
Nutrition
Calories
410
Calories From Fat
0
% Daily Value
Fat 3.5 g
Saturated fat 1 g
5 %
Cholesterol 65 mg
Sodium 860 mg
36 %
Carbohydrate 59 g
Fibre 4 g
Sugars 2 g
Protein 35 g
Vitamin A
70 %
Vitamin C
20 %
Calcium
6 %
Iron
40 %
Servings
4 servings, 1/4 recipe (338 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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