This recipe provides instructions for lemon glazed chicken and rice that serves 2 people. It involves cooking instant white rice according to package instructions. Meanwhile, chicken pieces are cooked in olive oil with salt until no longer pink. A lemon glaze is prepared by mixing water, lemon juice, cornstarch, honey and zest. This glaze is added to the chicken and cooked until slightly thickened before serving over the rice.

1. Lemon Glazed Chicken and RiceFrom the Kitchen of Catarina Maisano
Preparation time: 10
minutes
Cook time: 28 - 30 min Serves: 2
Ingredients
● ⅓ cup water
● 1 tablespoon lemon juice from fresh lemon
● 2 teaspoons cornstarch
● 2 tablespoons honey
● 1 teaspoon lemon zest
● 1 cup white rice uncooked instant
● 1 cup water
● 1 teaspoon olive oil
● ½ lb chicken breast cut into 1 inch pieces
● 1 teaspoon salt
● 3 each green onions cut into 1 inch pieces
● 1 small orange bell pepper cut into 1 inch pieces
Directions
In a 2-cup measuring cup, add ⅓ c water, lemon juice, cornstarch, honey & lemon zest. Stir until cornstarch is dissolved; set aside
Cook rice in a 1 cup of water as directed on package; keep warm
Meanwhile, in a 10 inch nonstick skillet, heat oil over medium-high heat. Add chicken and sprinkle with salt. Cook 2 to 3 minutes stirring
frequently until chicken is no longer pink in the center.
Reduce heat to low
Stir in lemon juice mixture and pour into skillet; stir to coat chicken mixture. Cook until slightly thickened. Serve chicken over rice.

2. Notes: A quick easy 30 minute version from our friends at Betty Crocker