Frugal Foodie: Lemon chicken with brown rice and green beans


(Mackenzie Webb/Amherst Wire)

This is the seventh installment of “Frugal Foodie,” a series where Mackenzie Webb explores recipes that are both appetizing and affordable for college students.

This is one of those dishes that looks more complicated than it really is. So, if you have someone you need to impress but have limited time, this is the meal for you.

Here’s what you need:

3 chicken breasts

½ onion

1 lemon

1 cup of chicken stock (or wine)

1 tbsp butter

1 package brown rice

1 package green beans


Total cost: $16.22

Portions: 6

Cost per portion: $2.70

Step 1: Cut the chicken breasts horizontally so that you end up with 6 thin chicken pieces instead of 3 thick ones. This makes them cook faster.

Step 2: Heat up a skillet with some oil and sprinkle the chicken with salt and pepper. Cook each chicken piece until it is browned and cooked through, about 5-6 minutes per side on medium heat.

Step 3: While the chicken is cooking, dice up half an onion. Once the chicken is done, take all the pieces out of the pan and set them aside. Cook the onion in the same pan that the chicken was cooked. Once the onion is soft (cook for about about 5 minutes), throw in a cup of either chicken stock or wine and stir. 

Step 4: Squeeze in the juice from the lemon, put the butter in the pan and stir until the butter melts. Put the chicken back into the pan so it can mix with the sauce.

You can keep the chicken hot on the stove while you cook the green beans and brown rice so everything can be ready all together!

Email Mackenzie at [email protected].

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