Rosemary Chicken With Rice & Asparagus Recipe

Name: Rosemary Chicken With Rice & Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 1/2 ounce) can chicken broth, divided; 3 cloves garlic, minced; 1 teaspoon dried rosemary, crushed or 1 tablespoon fresh rosemary, chopped; 1 tablespoon canola oil; 1 tablespoon soy sauce; 1 teaspoon sugar or 1 teaspoon Splenda sugar substitute; ½ teaspoon ground black pepper; 6 boneless skinless chicken breast halves; 1 cup long grain white rice, uncooked; ½ cup water; 10 fresh asparagus spears, bottoms removed,peeled,blanched,cut into pieces; 1 teaspoon fresh lemon rind, finely grated; 1 teaspoon lemon pepper; ½ teaspoon salt, to taste (optional)

Servings: persons

1 (14 1/2 ounce) can chicken broth, divided
3 cloves garlic, minced
1 teaspoon dried rosemary, crushed or 1 tablespoon fresh rosemary, chopped
1 tablespoon canola oil
1 tablespoon soy sauce
1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
½ teaspoon ground black pepper
6 boneless skinless chicken breast halves
1 cup long grain white rice, uncooked
½ cup water
10 fresh asparagus spears, bottoms removed,peeled,blanched,cut into pieces
1 teaspoon fresh lemon rind, finely grated
1 teaspoon lemon pepper
½ teaspoon salt, to taste (optional)

1
Combine 1/4 cup of the broth,as well as the garlic, rosemary, oil, soy sauce, sugar, and pepper in a zip-top plastic bag; add chicken, tossing to coat; let marinate in fridge at least 1 hour.
2
Place rice, remaining broth and water into a rice cooker and cook according to manufacturer's directions (this will take about 20 minutes).
3
Meanwhile, put chicken and marinade into a large skillet and cook over medium-high heat for about 7 minutes, or until the chicken is fully cooked but not dry- juices should run clear when chicken is pierced.
4
Add blanched asparagus, lemon zest, lemon pepper, and salt to the rice and toss.
5
Cut chicken pieces into thin strips on a cutting board.
6
Place a mound of rice in the center of each serving dish and surround with strips of the chicken.
7
If you like a dipping sauce, simpy make up a seocnd batch of the marinade and cook in a small saucepan over medium-high heat until reduced as much as you like it (you may add a little cornstarch first if you want to thicken it).

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (14 1/2 ounce) can chicken broth, divided, 3 cloves garlic, minced, 1 teaspoon dried rosemary, crushed or 1 tablespoon fresh rosemary, chopped, 1 tablespoon canola oil, and more.

Yes, Rosemary Chicken With Rice & Asparagus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Chicken With Rice & Asparagus

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