Liven up life at the dinner table with the citrusy-and-creamy combo behind our delicious Lemon Chicken with Zucchini and Rice recipe.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 tsp. zest and 2 Tbsp. juice from 1 lemon
1/2 tsp. garlic powder
1/4 tsp. black pepper
2 zucchini, cut lengthwise in half, then crosswise into 1/2-inch-thick slices
2 cups hot cooked long-grain brown rice
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Let's Make It
Cook chicken in large skillet sprayed with cooking spray on medium heat 6 to 7 min. on each side or until done (165°F). Meanwhile, mix cream cheese spread, milk, lemon zest, juice, garlic powder and pepper until blended.
Remove chicken from skillet; cover to keep warm. Add zucchini to skillet; cook and stir 3 to 5 min. or until crisp-tender. Add rice and half the cream cheese mixture; mix well. Cook 2 min. or until heated through, stirring frequently. Spoon onto platter; top with chicken.
Add remaining cream cheese mixture to skillet; cook and stir 1 to 2 min. or until heated through. Drizzle over chicken and rice.
Substitute 1 cup frozen peas and 1 cup sliced halved yellow squash for the zucchini.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.