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Rosemary Asparagus Chicken

Name: Rosemary Asparagus Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings.
Ingredients: 1 can (14-1/2 ounces) reduced-sodium chicken broth, divided; 3 garlic cloves, minced; 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed; 1 tablespoon canola oil; 1 tablespoon reduced-sodium soy sauce; 1 teaspoon sugar; 1/2 teaspoon pepper; 6 boneless skinless chicken breast halves; 1 cup uncooked long grain rice; 1/2 cup water; 10 asparagus spears, blanched and cut into pieces; 1 teaspoon grated lemon zest; 1 teaspoon lemon-pepper seasoning

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Test Kitchen Approved

Total Time

Prep: 20 min. + marinating Cook: 30 min.

Makes

6 servings

Impress friends and family with this simple yet elegant entree. One taste will have folks requesting the recipe. You'll want to add it to your family's daily fare, too!

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Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
3 garlic cloves, minced
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon canola oil
1 tablespoon reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon pepper
6 boneless skinless chicken breast halves
1 cup uncooked long grain rice
1/2 cup water
10 asparagus spears, blanched and cut into pieces
1 teaspoon grated lemon zest
1 teaspoon lemon-pepper seasoning

Directions

In a shallow glass baking dish, combine 1/4 cup broth, garlic, rosemary, oil, soy sauce, sugar and pepper. Add chicken; turn to coat. Cover and refrigerate at least 1 hour.
In a saucepan, cook rice in water and remaining broth until tender and fluffy, about 20 minutes.
Meanwhile, in a skillet, cook chicken in marinade over medium-high heat for about 7 minutes on each side or until chicken juices run clear. Remove rice from the heat; add asparagus, lemon zest and lemon-pepper. Spoon onto individual plates. Cut chicken into strips and arrange over rice.

Rosemary Asparagus Chicken

Ingredients

Directions

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