Meal Details
1. Fruit juice
75 cals, 1p, 17c, 0f (per meal)
Fruit juice
5 1/3 fl oz (158mL)
2. Marinated chicken-snap pea-lemon rice bowl
470 cals, 44p, 41c, 13f (per meal)
Olive oil, divided
2 tbsp (30mL)
Long-grain white rice
1 cup (185g)
Lemon juice
2 tbsp (30mL)
Water
1 cup (237mL)
Chicken broth
1 cup (237mL)
Lemon pepper
1 1/4 tsp (3g)
Frozen sugar snap peas
1 package (10 oz) (284g)
Boneless skinless chicken breast, raw, cubed
1 1/2 lb (672g)
Marinade sauce
1/2 cup (118mL)
1
Marinade the chicken: put chicken in a large ziplock bag with marinade. Squish to fully coat chicken. Place in fridge for at least an hour or up to overnight.
2
3
Prepare the rice:
4
Combine the rice, lemon juice, water, chicken broth and half of the oil in a saucepan.
5
Bring to a boil, then reduce heat.
6
Cover and simmer for 20 minutes or until tender.
7
Mix in lemon pepper.
8
9
Meanwhile, prepare the chicken:
10
Heat the second half of the oil in a large skillet over medium-high heat.
11
Add the chicken to the pan and cook for 7-10 minutes, or until done, stirring occasionally.
12
13
Prepare the snap peas according to its package.
14
Bring the chicken, snap peas, and rice together; stir (or keep it all separate- whichever you prefer!) Serve.