Lemon-Asparagus Chicken with Dill: A Light & Flavorful Recipe

Lemon-Asparagus Chicken with Dill

YIELD Makes 2 servings

INGREDIENTS

1/2 cup uncooked rice 1 teaspoon chicken bouillon granules 1/2 cup water 1 cup asparagus, cut in 2-inch pieces Nonstick cooking spray 6 ounces boneless skinless chicken breasts, cut into bite-size pieces 1 tablespoon lemon juice 2 teaspoons olive oil 1 tablespoon chopped dill or 1-1/2 teaspoons dried dill weed 1/8 teaspoon salt 2 tablespoons finely chopped parsley

PREPARATION:

1. Prepare rice according to package directions, adding bouillon granules to water.
2. Meanwhile, place 1/2 cup water in 12-inch nonstick skillet; bring to a boil. Add asparagus; return to a boil. Reduce heat and simmer, covered, 3 minutes or until crisp-tender. Drain; set aside. Wipe out skillet with paper towel.
3. Coat same skillet with cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 3 minutes or until no longer pink in center. Remove from heat; add asparagus. Cover and keep warm.
4. Combine lemon juice, oil, dill and salt in small bowl.
5. Add rice, lemon juice mixture and parsley to chicken mixture; stir until blended.

Lemon Chicken with Peas & Dill Substitute 1/2 cup thawed frozen peas, for asparagus; omitting water. Add peas to chicken in step 3 after chicken is cooked. This recipe appears in: Chicken