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.
Ingredients
- 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 zest optional
Reviews
Delicious! The only change I made was to add the asparagus near the end of cooking so it would be more crisp.
I have made this dish twice already, and I doubled it both times so I could have leftovers for the next night. It's a delicious way to work in asparagus so that it's more appealing to kids. It's very easy to make, and I love the colors in it...it is very visually appealing. The touch of lemon is a nice twist. We liked it very much and will definitely make it again!