Glazed Lemon Chicken with Rice

Here we are again, a great easy to do recipe from Betty Crocker.  This can be made in under 30 minutes.  The only thing left is a salad.  Calorie count about 570, if you replace the rice with orzo pasta calories are about 550, and if you use potatoes it comes down to about 350.  (of course, you can't load the potato with lots of butter).  To make things a little easier, try the microwave rice it's done in 90 seconds & you save cleaning another pot.

1/3	Cup	Water
1	Tablespoon	Lemon Juice	From Fresh Lemons
2	Teaspoons	Cornstarch
2	Tablespoons	Honey
1	Teaspoon	Lemon Zest
1	Cup	White Rice	Uncooked Instant
1	Cup	Water
1	Teaspoon	Olive Oil
½	Lb	Chicken Breast	Cut Into 1 Inch Pieces
½	Teaspoon	Salt
3	Each	Green Onions	Cut into 1 Inch Pieces
1	Small	Orange Bell Pepper	Cut Into 1 Inch Pieces

1.  In a 2-cup measuring cup, add 1/3 cup of water, lemon juice, cornstarch, honey & lemon
     zest.  Stir until cornstarch is dissolved; set aside.
2.  Cook rice in 1 cup of water as directed on package; keep warm
3.  Meanwhile, in a 10 inch nonstick skillet, heat oil over medium-high heat.  Add chicken
     & sprinkle with salt.  Cook 2 to 3 minutes stirring frequently until chicken is brown.
     Add onions & bell pepper.  Cook about 2 to 4 minutes more stirring frequently until
     chicken is no longer pink in the center
 4.  Reduce heat to low.
5.  Stir  lemon juice mixture into chicken and stir to coat the chicken.  Cook until slightly
     thickened.

1.