Recipe(tried): Lemon Chicken and Rice

LEMON CHICKEN AND RICE 

1 lb skinless, boneless chicken breast, cut into chunks
Salt and ground black pepper
Paprika
1 tablespoon vegetable oil
1 3/4 cups chicken broth
1 cup uncooked rice
1 lemon, juiced
1/2 teaspoon dried oregano leaves
1/2 teaspoon grated lemon peel
Snipped fresh parsley (for garnish)

Season chicken with salt, pepper, and paprika. Brown chicken in oil in large non-stick skillet over high heat. 

Add remaining ingredients except parsley; bring to a boil. Reduce heat, cover, and simmer 20 to 25 minutes, or until rice is tender and liquid is absorbed. 

Fluff with fork. Garnish with parsley.

Makes 4 servings

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