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Dilled Chicken and Asparagus

 Dilled Chicken and Asparagus
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.
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • 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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Dilled Chicken and Asparagus (continued)

Nutritional Facts: 1-1/4 cups (prepared with reduced-sodium bouillon granules) equals 356 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 371 mg sodium, 42 g carbohydrate, 2 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.