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Nutrition Facts
Serving Size 254 g
(Approx. 4 Servings)
Amount Per Serving
Calories 290 Calories From Fat 40
% Daily Value*
Total Fat 4.5 g 7%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 65 mg 3%
Total Carbohydrate 33 g 11%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 30 g
Vitamin A 2% Iron 10%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Chicken with Lemon Herb Rice
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

12 Oz split chicken breasts
1 Tsp black pepper
1 Tsp garlic powder
1 lemon, juiced and zested
1 Tsp thyme, chopped
1 Tsp parsley, chopped
1 cup(s) H-E-B Basamati Rice
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Instructions

1
Preheat oven to 400°F.
2
Place chicken on foil lined baking sheet and season with pepper and garlic powder.
3
Roast 20 to 30 minutes or until chicken reaches an internal temperature of 165°F.
4
Meanwhile, bring 2 cups water, lemon juice and zest, thyme and parsley to a boil over medium-high heat.
5
Add rice and bring to a boil for 5 minutes, cover and reduce heat to a low simmer 18 minutes. Remove from heat, uncover, let stand 3 minutes then fluff with a fork.
6
Remove skin and bones from roasted chicken and discard. Cut meat into large chunks and serve over rice.

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