Oh, that looks like a nice, made-from-scratch dinner. Why is there so much left on the plates? Because it's AWFUL!I tried a new recipe for lemon chicken and rice. It called for a quarter cup of sweetened lemonade mix. I thought that sounded like a little much, so I only used half of it. Even that was way too much.
I started with the chicken. It was all right, a little lemon-y, but certainly edible. Isaac started with the rice. He made a tactful, polite comment about its taste. I agreed it wasn't the best, but thought he was overreacting a little until I tasted the rice too. Isaac was far more polite than the taste deserved.
I tossed both the rice and the recipe.
2 comments:
Here's a healthy Lemon Chicken w/ rice recipe that I like:
Ingredients:
3 Tablespoons fresh lemon juice
2 teaspoons olive oil
3 cloves garlic, minced
1 teaspoon chopped fresh oregano (or ¼ teaspoon dry)
4 4-ounce boneless, skinless chicken breasts
Cooking spray
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cooked brown rice
Instructions:
1. In a medium bowl, whisk together lemon juice, olive oil, garlic and oregano. Add chicken breasts to marinade and turn to coat. Marinate chicken in refrigerator for 30 minutes.
2. Coat a large non-stick skillet with cooking spray. Remove chicken from marinade and season well with salt and pepper. Reserve marinade. Cook chicken over high heat for approximately 5-7 minutes on each side. Add reserved marinade to pan and bring to a boil for 1 minute.
3. Serve chicken breasts over brown rice.
This is delicious and great for you.
Nutritional Information:
268 calories; 6g total fat; 1g saturated fat; 68mg cholesterol; 213mg sodium; 24g total carbohydrate; 2g dietary fiber; 28g protein
Gee, too bad we were busy that day for dinner...
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