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Lemon Pepper Chicken & Rice

Lemon Pepper Chicken & Rice

Flavourfully Wholesome
  • Cook

  • difficulty

  • Makes

  • Marinate time

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  • serves



  • 1 lb. (450 g) boneless, skinless chicken breasts, thinly sliced
  • 1/4 tsp. (1 mL) ground black pepper
  • 1 pinch salt
  • 1 Tbsp. (15 mL) Becel® Buttery Taste margarine*
  • 1 package Knorr® Sidekicks® Cheddar & Broccoli Rice & Vermicelli Side Dish
  • 2 cups (500 mL) water
  • 1 1/2 Tbsp. (22 mL) lemon juice



Amount per serving

Calories from Fat50
Total Fat6 g
Saturated Fat1.5 g
Trans Fat0 g
Cholesterol65 mg
Sodium400 mg
Total Carbs27 g
Dietary Fiber1 g
Sugars1 g
Protein30 g
Vitamin A4 %
Vitamin C8 %
Calcium2 %
Iron8 %

Let's Get Cooking

  • 1 Season chicken with salt and pepper. Melt Becel® Buttery Taste margarine in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken from skillet and keep warm.
  • 2 Stir Knorr® Sidekicks® and water into same skillet. Bring to boil over high heat. Reduce to low and cook, stirring occasionally, 7 minutes, or until rice is tender. Stir in chicken and lemon juice; heat through.
*Becel® Gold in Quebec.

Each serving of this dish is low in fat and a source of vitamin C and iron.

See nutrition information for sodium content.