Dilled Chicken and Asparagus

  Dinner

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.

Dilled Chicken and Asparagus

Average Rating: 0

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.

Ingredients

  • 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

Instructions

  • 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.
  • 2. 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.
  • 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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