Poached Chicken Breast With Roasted Pepper Sauce

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3 cups chicken broth

Zest from 1/2 lemon

1 lemon, juiced

1/2 cup frozen chopped onions, thawed

1 Spanish seasoning packet (recommended: McCormick Recipe Inspirations Spanish Chicken Skillet)

4 boneless skinless chicken breasts, rinsed and patted dry

1 (12-ounce) jar roasted red peppers, with liquid

Salt and freshly ground pepper

Lemony Rice, for serving, recipe follows

2 cups low-sodium chicken broth

2 tablespoons olive oil

2 (3.8-ounce) boxes whole grain chicken and herb flavored rice (recommended: Rice a Roni Chicken and Herb Classico Savory Whole Grain Blends)

1/2 cup white wine

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