Dilled Chicken and Asparagus
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
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
Directions
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1In 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.
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2Meanwhile, combine the parsley, lemon juice, oil, dill and salt; set aside. In a large 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.
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3In 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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