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Greek Lemon Chicken and Rice (Gluten Free)
Source: Lara Rondinelli from Healthy Calendar Diabetic Cooking, published by the American Diabetes Association

Chicken breasts in a simple oregano, lemon, and garlic marinade served over brown rice.

Prep Time: 35 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 268.4
Total Carbs 24.3 g
Dietary Fiber 1.8 g
Sugars 0.6 g
Total Fat 5.0 g
Saturated Fat 0.9 g
Unsaturated Fat 0.9 g
Potassium 358.7 mg
Protein 28.8 g
Sodium 224.1 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 1/2 Starch , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 tbsp  fresh lemon juice
2 tsp  olive oil
3 each  medium garlic cloves
1 tsp  fresh oregano
4 each  boneless skinless chicken breasts
1 each  cooking spray
0 1/4 tsp  salt
0 1/4 tsp  black pepper
2 cup  cooked long grain brown rice
  1. In a medium bowl, whisk together lemon juice, olive oil, garlic, and oregano. Add chicken breasts to marinade and turn to coat. Marinate chicken in refrigerator for 30 minutes.
  2. Coat a large non-stick skillet with cooking spray. Remove chicken from marinade and season well with salt and pepper. Reserve marinade.
  3. Cook chicken over high heat for approximately 5-7 minutes on each side. Add reserved marinade to pan and bring to a boil for 1 minute.
  4. Serve chicken breasts over brown rice.

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