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
Dilled Chicken and Asparagus Recipe photo by Taste of Home
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
Directions
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.
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mathoman
Apr 6, 2013
No comment left
tarakate14
Apr 18, 2011
It was amazing and delicious. Made it for myself and boyfriend for Saturday lunch. Took about 20mins to make. We will put this into rotation for dinner or weekend lunch!
Reviews
No comment left
It was amazing and delicious. Made it for myself and boyfriend for Saturday lunch. Took about 20mins to make. We will put this into rotation for dinner or weekend lunch!