Dilled Chicken and Asparagus

  • 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

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. Yield: 2 servings.

Nutritional Facts1-1/4 cups (prepared with reduced-sodium bouillon granules) equals 356 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 371 mg sodium, 42 g carbohydrate, 2 g fiber, 28 g protein.

From Taste of Home

Advertisements
This entry was posted in recipes, taste of home and tagged , , , , , , , , , , . Bookmark the permalink.

One Response to Dilled Chicken and Asparagus

  1. Laura says:

    This looks absolutely delicious, and I think I might have to make it sometime this week. Thanks!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s