LEMON-ASPARAGUS CHICKEN WITH DILL

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Lemon-Asparagus Chicken With Dill image

Cooking for 2 can often be a challenge. This recipe is easy to fix, has a pleasing apperance and best of all is suited for 2. It was in the Diabetic Cooking Magazine for May 2004.

Provided by PaulaG

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 cup uncooked rice
1 1/4 cups low sodium chicken broth
1/2 cup water
1 cup fresh asparagus, cut in 2 inch pieces
1 boneless skinless chicken breast, cut in bite size pieces
1 tablespoon lemon juice
2 teaspoons olive oil
1 1/2 teaspoons dried dill weed
1/8 teaspoon salt
1 tablespoon parsley, finely chopped

Steps:

  • Cook the rice in chicken broth as per package directions, approximately 15 to 20 minutes for white rice.
  • Add the 1/2 cup water to a 12-inch nonstick skillet; bring to a boil.
  • Add the asparagus and return to boil, reduce heat, cover and simmer for approximately 3 minutes or until crisp-tender.
  • Drain asparagus and set aside.
  • Wipe out the skillet with a paper towel.
  • Spray skillet with non-stick cooking spray.
  • Heat over medium-high heat until hot.
  • Add chicken and cook 3 minutes or until no longer pink, stirring frequently.
  • Remove from heat and add aspargus.
  • Cover and keep warm.
  • Combine the lemon juice, oil, dill and salt add to cooked rice.
  • Add the rice mixture to cooked chicken.
  • Sprinkle with chopped parsley before serving.

Nutrition Facts : Calories 324.2, Fat 7.4, SaturatedFat 1.3, Cholesterol 37.8, Sodium 265.2, Carbohydrate 44.1, Fiber 2.3, Sugar 1.7, Protein 20.4

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