Lemon Asparagus Chicken with Dill

Makes 2 (1-1/2 cup) servings

Ingredients

• 1/2 cup uncooked rice
• 1 tsp chicken bouillon granules
• 1/2 cup water
• 1 cup asparagus, cut in 2-inch pieces
• Nonstick cooking spray
• 170g boneless skinless chicken breasts, cut in bite-size pieces
• 1 tbsp lemon juice
• 2 tsps olive oil
• 1-1/2 tsps dried dill weed
• 1/8 tsp salt
• 2 tbsps finely chopped parsley

Method

• Prepare rice according to package directions, adding bouillon granules to water.

• 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.

• 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. Remove from heat; add asparagus.

• Cover and keep warm.

• Combine lemon juice, oil, dill and salt in small bowl.

• Add rice, lemon juice mixture and parsley to chicken mixture; stir until blended.