Lemon-Asparagus Chicken with Dill
the Editors of Publications International, Ltd.
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
- Prepare rice according to package directions, adding bouillon granules to water.
- 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.
- 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.
- Combine lemon juice, oil, dill and salt in small bowl.
- 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.
Check out more recipes for Chicken & Other Poultry
