Lemon Chicken with Asparagus Over Rice Recipe
Ingredients
| Rice | 1/2 Cup (16 tbs) | |
| 1 whole boneless, skinless chicken breast, cut into1/2" slices | ||
| Salt | 3/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Garlic | 4 Clove (5gm), chopped | |
| Red bell pepper | 1/2 To taste, chopped | |
| 8 ounces asparagus, cut into 1/2 pieces | ||
| Lemon peel | 1 1/4 Teaspoon | |
| 1/2 cup low-fat chicken broth or water | ||
Directions
Prepare the rice according to package directions.
Meanwhile, season the chicken with 1/4 teaspoon of the salt and the black pepper and place in a large nonstick skillet over medium heat.
Cook, stirring occasionally, for 5 minutes, or until the chicken is no longer pink.
Add the garlic, bell pepper, and asparagus and cook for 1 minut. Add lemon peel, broth or water, and the remaining 1/2 teaspoon salt and bring to a simmer.
Cover and cook for 4 minutes, or until the vegetables are tender.
Meanwhile, season the chicken with 1/4 teaspoon of the salt and the black pepper and place in a large nonstick skillet over medium heat.
Cook, stirring occasionally, for 5 minutes, or until the chicken is no longer pink.
Add the garlic, bell pepper, and asparagus and cook for 1 minut. Add lemon peel, broth or water, and the remaining 1/2 teaspoon salt and bring to a simmer.
Cover and cook for 4 minutes, or until the vegetables are tender.
Chef
