Dilled Chicken and Asparagus |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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If a delicious chicken and rice entrée is what you're looking for, look no further. This mild herb-flavored rice dish with tender asparagus from Mary Ann Marino of West Pittsburg, Pennsylvania is the answer. Ingredients:
1/2 cup uncooked long grain rice |
1 teaspoon chicken bouillon granules |
1-1/2 cups water, divided |
2 tablespoons minced fresh parsley |
1 tablespoon lemon juice |
2 teaspoons olive oil |
1-1/2 teaspoons dill weed |
1/8 teaspoon salt |
9 fresh asparagus spears, cut into 2-inch pieces |
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes |
Directions:
1. In a small saucepan, bring the rice, bouillon and 1 cup water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.
2. Meanwhile, combine the parsley, lemon juice, oil, dill and salt; set aside. In a large nonstick skillet, bring remaining water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
3. In the same skillet coated with cooking spray, saute chicken until juices run clear; drain. Add the rice, asparagus and lemon mixture; toss to coat. Yield: 2 servings.
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