Lemon Chicken & Brown Rice Pilaf

From Skinnytaste, pg. 26

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the chicken lengthwise into 4 thin cutlets. Put the chicken in a large zip-top plastic bag and add the lemon juice, garlic, oregano, and salt.

Step 2

Marinate in the refrigerator for at least 30 minutes and up to 1 hour.

Step 3

Heat a large nonstick skillet (one that has a fitted lid) over high heat.

Step 4

Spray the skillet with oil. Remove the chicken from the marinade (discard the marinade). Add the chicken to the skillet and cook until it is browned on both sides and almost cooked through, 3 to 4 minutes per side. Transfer the chicken to a plate and loosely tent with a piece of foil to keep warm.

Step 5

Wipe the skillet with a damp paper towel, reduce the heat to medium, and add the butter to the skillet. Once melted, add the vermicelli and cook, stirring constantly, until golden brown, 1 to 1½ minutes (be careful not to burn it). Add the rice and cook, stirring to coat the rice with the butter, until toasted, about 2 minutes. Add 2 cups water, stir in the chicken bouillon and peas, and bring the mixture to a boil. Reduce the heat to low, cover, and cook for 7 minutes, until the rice is almost done. Uncover the skillet and arrange the chicken and lemon slices over the rice. Cover and continue cooking until the chicken is heated through and fully cooked in the center and the liquid is absorbed, 2 to 3 minutes. Remove the pan from the heat and let sit covered for 3 mins.

Step 6

Garnish with the parsley and serve with the lemon wedges on the side.