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Chicken Rice Dish

 Chicken Rice Dish
Fresh early-spring asparagus and a hint of lemon dress up this tasty chicken main dish shared by ReBecca Vandiver of Bethany, Oklahoma. TIP: To round out the meal, ReBecca serves with a fresh salad and toasted garlic bread.
4 ServingsPrep/Total Time: 25 min.


  • 2 cups water
  • 2 cups cut fresh asparagus (1-inch diagonal pieces)
  • 1 package (6 ounces) long grain and wild rice mix
  • 1/4 cup reduced-fat butter, divided
  • 3/4 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 1/4 teaspoon salt
  • 1 medium carrot, shredded
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated lemon peel, optional


  • In a large saucepan, combine the water, asparagus, rice mix with
  • contents of seasoning packet and 2 tablespoons butter. Bring to a
  • boil; reduce heat. Cover and simmer for 10-15 minutes or until water
  • is absorbed.
  • Meanwhile, in a large skillet, saute chicken and salt in remaining
  • butter until chicken is no longer pink. Add the carrot, lemon juice,
  • garlic and lemon peel if desired; cook and stir for 1-2 minutes or
  • until carrot is crisp-tender. Stir into rice mixture. Yield: 4
  • servings.
Nutritional Facts: 1-1/4 cups equals 247 calories,

2 of 2

Chicken Rice Dish (continued)

Nutritional Facts: 7 g fat (4 g saturated fat), 54 mg cholesterol, 668 mg sodium, 29 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.