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Grilled Chicken with Rice and Peas
Source: dLife

Grilled cajun and lemon seasoned chicken breast on a bead of rice and peas.

Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 303.3
Total Carbs 37.4 g
Dietary Fiber 2.9 g
Sugars 0.6 g
Total Fat 2.8 g
Saturated Fat 0.5 g
Unsaturated Fat 0.3 g
Potassium 336.6 mg
Protein 32.3 g
Sodium 252.0 mg
Dietary Exchanges
, 2 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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2 each  boneless skinless chicken breasts
3 tbsp  fresh lemon juice
0 1/2 tsp  cajun seasoning
1 pinch  hot pepper sauce
0 1/2 cup  low fat unsalted chicken broth
0 1/2 cup  cold water
0 1/4 cup  Peas, baby, frozen
1 cup  quick cooking brown rice
0.125 tsp  ground turmeric
0 1/4 oz  Pimientos, canned, whole
  1. Preheat grill.
  2. Set the fillets in a shallow baking dish. Mix together the lemon juice, Cajun spice mix, and hot pepper sauce in a bowl. Drizzle the mixture over the chicken and let sit for 10 minutes before grilling.
  3. Take the chicken out of the sauce and grill for about 6 to 7 minutes then turn over and grill for another 6 to 7 minutes.
  4. Pour the broth and the water into the saucepan and bring to a boil.
  5. Put the peas in a microwave proof dish for 1 minute on defrost. Once the broth begins to boil, mix in the peas, rice, and saffron. Cover and let sit for 5 minutes. Add the pimiento and fluff the rice.
  6. Separate the rice mixture onto two plates and set the chicken on top.

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