Lemon Pepper Chicken and Rice

Chicken Breast - Meat and Poultry

Chicken breasts baked on a mixture of chicken broth, rice, paprika and lemon pepper. A quick, easy and delicious chicken recipe that my father taught me.

Brief

Prep 10 mins

Cook: 50 mins

Total: 1hr

Servings: 4

Yield: 4 servings

Lemon Pepper Chicken and Rice

Ingredients

3 (14.5 ounce) cans chicken broth

1 ¾ cups uncooked white rice

1 tablespoon paprika

2 teaspoons lemon pepper

4 bone-in chicken breast halves

with skin

Meat and Poultry

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Pour chicken broth into a 2 quart casserole dish. Fill a can with rice (approximately 1 3/4 cups) and stir into broth. Season with paprika and lemon pepper to taste. Place chicken breasts on top of rice mixture and sprinkle with more paprika and lemon pepper to taste.

Step 3

Cover and bake in preheated oven for 50 to 60 minutes or until rice is cooked through and chicken is no longer pink inside. Serve immediately.

Nutritional Information

Lemon Pepper Chicken and Rice

Servings Per Recipe:4

Calories: 618.7

% Daily Value *

Protein: 51.7g 104%

Carbohydrates: 69.5g 22%

Dietary Fiber: 1.7g 7%

Sugars: 0.4g

Fat: 12.6g 20%

Saturated Fat: 3.5g 18%

Cholesterol: 126.6mg 42%

Vitamin A Iu: 1042.6IU 21%

Niacin Equivalents: 32.8mg 252%

Vitamin B6: 1.1mg 71%

Vitamin C: 1.2mg 2%

Folate: 148.6mcg 37%

Calcium: 49.8mg 5%

Iron: 5mg 28%

Magnesium: 73.4mg 26%

Potassium: 497.4mg 14%

Sodium: 340.9mg 14%

Thiamin: 0.5mg 51%

Calories From Fat: 113.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.