Meal Details
2. Marinated chicken-snap pea-lemon rice bowl
470 cals, 44p, 41c, 13f (per meal)
2 tbsp (30mL)
1 cup (185g)
2 tbsp (30mL)
1 cup(s) (237mL)
1 cup(s) (mL)
1 1/4 tsp (3g)
1 package (10 oz) (284g)
1 1/2 lbs (672g)
1/2 cup (120mL)
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
Prepare the rice:
3
Combine the rice, lemon juice, water, chicken broth and half of the oil in a saucepan.
4
Bring to a boil, then reduce heat.
5
Cover and simmer for 20 minutes or until tender.
6
Mix in lemon pepper.
7
Meanwhile, prepare the chicken:
8
Heat the second half of the oil in a large skillet over medium-high heat.
9
Add the chicken to the pan and cook for 7-10 minutes, or until done, stirring occasionally.
10
Prepare the snap peas according to its package.
11
Bring the chicken, snap peas, and rice together; stir (or keep it all separate- whichever you prefer!) Serve.