Meal Details

Fruit juice
1. Fruit juice
75 cals, 1p, 17c, 0f (per meal)
  • ,
  • Fruit juice
    5 1/3 fl oz (158mL)
  • Marinated chicken-snap pea-lemon rice bowl
    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.
    Prepare the rice:
    Combine the rice, lemon juice, water, chicken broth and half of the oil in a saucepan.
    Bring to a boil, then reduce heat.
    Cover and simmer for 20 minutes or until tender.
    Mix in lemon pepper.
    Meanwhile, prepare the chicken:
    Heat the second half of the oil in a large skillet over medium-high heat.
    Add the chicken to the pan and cook for 7-10 minutes, or until done, stirring occasionally.
    Prepare the snap peas according to its package.
    Bring the chicken, snap peas, and rice together; stir (or keep it all separate- whichever you prefer!) Serve.
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