Taste of Home
Dilled Chicken and Asparagus
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
If a delicious chicken and rice entrée is what you're craving, look no further than this mild herb-flavored rice dish with tender asparagus. —Mary Ann Marino, West Pittsburgh, Pennsylvania
Ingredients
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1/2 cup uncooked long grain rice
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1 teaspoon chicken bouillon granules
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1-1/2 cups water, divided
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2 tablespoons minced fresh parsley
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1 tablespoon lemon juice
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2 teaspoons olive oil
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1-1/2 teaspoons dill weed
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1/8 teaspoon salt
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9 fresh asparagus spears, cut into 2-inch pieces
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1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
Directions
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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.
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2.
Meanwhile, combine the parsley, lemon juice, oil, dill and salt; set aside. In a large 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.
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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.
Nutrition Facts
1-1/4 cups: 356 calories, 8g fat (2g saturated fat), 63mg cholesterol, 371mg sodium, 42g carbohydrate (2g sugars, 2g fiber), 28g protein.
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