Lemon-Asparagus Chicken with Dill

Makes 2 servings

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

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.

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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Lemon-Asparagus Chicken with Dill