Lemon-Asparagus Chicken with Dill

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this HowStuffWorks article:

Publications International, Ltd., the Editors of.  "Lemon-Asparagus Chicken with Dill."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/lemon-asparagus-chicken-with-dill-recipe.htm>  04 December 2008.

Lemon-Asparagus Chicken with Dill Photo
Lemon-Asparagus Chicken with Dill
Yield: Makes 2 servings
See Cooking Videos
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