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Lemon-Asparagus Chicken with Dill
Yield: Makes 2 servings
Ingredients:
1/2
cup uncooked rice
1
teaspoon chicken bouillon granules
1/2
cup water
1
cup asparagus, cut in 2-inch pieces
Nonstick cooking spray
6
ounces boneless skinless chicken breasts, cut into bite-size pieces
1
tablespoon lemon juice
2
teaspoons olive oil
1
tablespoon chopped dill or 1-1/2 teaspoons dried dill weed
1/8
teaspoon salt
2
tablespoons finely chopped parsley
Preparation:
1.
Prepare rice according to package directions, adding bouillon granules to water.
2.
Meanwhile, place 1/2 cup water in 12-inch nonstick skillet; bring to a boil. Add asparagus; return to a boil. Reduce heat and simmer, covered, 3 minutes or until crisp-tender. Drain; set aside. Wipe out skillet with paper towel.
3.
Coat same skillet with cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 3 minutes or until no longer pink in center. Remove from heat; add asparagus. Cover and keep warm.
4.
Combine lemon juice, oil, dill and salt in small bowl.
5.
Add rice, lemon juice mixture and parsley to chicken mixture; stir until blended.
Lemon Chicken with Peas & Dill
Substitute 1/2 cup thawed frozen peas, for asparagus; omitting water. Add peas to chicken in step 3 after chicken is cooked.
This recipe appears in:
Chicken
