Zesty chicken is stuffed with rice, cabbage, and mushrooms marinated in soy sauce.
How To Make Lemon Chicken with Asian Rice Stuffing
Asian rice cooked in broth served with lemon chicken
Prep:
15 mins
Cook:
1 hr 50 mins
Total:
2 hrs 5 mins
Ingredients
- 4 chicken breasts, skinless, with bone in
- ¾ cup rice, I used brown but you can use white
- 1 ½ cups chicken stock , or ff broth
- 3 scallions , green ends and all, chopped
- 1 ½ cups cabbage, chopped
- 1 cup Shiitake mushrooms, or baby bellas, sliced
- 1 lemon zest
- 1 lemon, juiced
- 2 tbsp soy sauce
- pepper
- cayenne pepper, to taste
Instructions
- Remove the skin from the chicken breasts.
- Spray with nonstick spray and season with salt and pepper and cayenne pepper and zest of lemon.
- Cook rice in broth for 10 minutes and then add mushrooms, cabbage, onions, juice of lemon, soy sauce, lightly salt and pepper. Mix well.
- Cover and cook on low heat for 5 minutes.
- Remove from heat and put in casserole dish.
- Top with chicken and cover and bake at 350 for 1 hour.
- Remove foil and bake an additional 15 to 30 minutes until chicken is done.
Nutrition
- Sugar: 4g
- :
- Calcium: 41mg
- Calories: 452kcal
- Carbohydrates: 38g
- Cholesterol: 147mg
- Fat: 8g
- Fiber: 3g
- Iron: 2mg
- Potassium: 1227mg
- Protein: 55g
- Saturated Fat: 2g
- Sodium: 817mg
- Vitamin A: 183IU
- Vitamin C: 19mg
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