Lemon Asparagus Chicken With Dill

November 15, 2008   

Lemon Asparagus Chicken with Dill

Makes 2 (1-1/2 cup) servings


  • 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


  • 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.