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Lemon-Asparagus Chicken with Dill


Lemon-Asparagus Chicken with Dill

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.

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