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Lemon Basil Chicken and Vegetables

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Chicken breasts + a bag of frozen veggies + stir-fry sauce and a skillet, you've got dinner in 30 minutes!

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( 19 Ratings)

19 Ratings

5 Stars 42%

4 Stars 37%

3 Stars

2 Stars

1 Stars 16%

Member Reviews ( 6 )

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Prep Time 30 min
Total Time 30 min
Servings 4

Ingredients

1: cup uncooked brown rice

1: pound boneless skinless chicken breasts

1/4: teaspoon coarsely ground pepper

1/4: teaspoon garlic powder

1: medium onion, cut into thin wedges

1: bag (1 pound) frozen baby bean and carrot blend

3/4: cup water

1/2: cup lemon-basil stir-fry sauce

1: teaspoon cornstarch

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Directions

1 Cook rice as directed on package.
2 Meanwhile, cut chicken into 2x1/4-inch strips. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with pepper and garlic powder. Cook and stir 4 to 6 minutes or until brown. Add onion; cook and stir 2 minutes.
3 Stir in frozen vegetables and water. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are tender.
4 Mix stir-fry sauce and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide rice among bowls. Top with chicken mixture.

EXPERT TIPS

Expert Tips

Either Szechuan or ginger-garlic stir-fry sauce can be used instead of the lemon-basil stir-fry sauce. Add 1 teaspoon each lemon juice and chopped fresh basil leaves to match the flavor of this recipe.

Choose any blend of frozen vegetables that happen to be a family favorite. One suggestion: frozen baby peas, carrots, pea pods and corn.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 65),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2g, 2% ),
Cholesterol: 70mg; 70%;
Sodium: 630mg; 630%;
Total Carbohydrate: 61g; 61%
(Dietary Fiber 8g 8% ),
Protein: 33g; 33%

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 6%;
Calcium: 10%;
Iron: 18%;

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 6/1/2009 11:47:26 AM REPORT ABUSE sauvage said:

Rating:

Very good. I had to be creative to make the sauce though. Used a powdered Lemon sauce (that I found in the prepackaged seasonings section) and added basil to that. Worked well. Reheated well also.

This reply was: Helpful Inspiring

Posted 1/2/2008 10:46:23 AM REPORT ABUSE sioux57bee said:

Rating:

This is a very simple and quick lunch or supper recipe for any day of the week. With all the various vegetables, flavor is not sacrified!

This reply was: Helpful Inspiring

Posted 11/24/2007 1:12:01 AM REPORT ABUSE GPMotherof4 said:

Rating:

this was a really great dinner, my kids evan ate it and they are VERY PICKY. I couldnt find any lemon basil sauce so i used a pack of Lemon stiry fry mix and i just added the basil in and it turned out fantastic. I have made this a bunch of times and i cant get enough of it. Very Impressive:)

This reply was: Helpful Inspiring