Name: Dilled Chicken and Asparagus
Prep time: 10 min
Cook time: 10 min
Yield: 2
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Dilled Chicken and Asparagus

1. 1/2 cup uncooked long grain rice -

2. 1 teaspoon chicken bouillon granules -

3. 1-1/2 cups water, divided -

4. 2 tablespoons minced fresh parsley -

5. 1 tablespoon lemon juice -

6. 2 teaspoons olive oil -

7. 1-1/2 teaspoons dill weed -

8. 1/8 teaspoon salt -

9. 9 fresh asparagus spears, cut into 2-inch pieces -

10. 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes -

How to cook deliciously - Dilled Chicken and Asparagus

1. Stage

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. Stage

Meanwhile, 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.

3. Stage

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.