How To Make Lemon-Asparagus Chicken With Dill

INGREDIENTS

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

DIRECTIONS

Step 1

White rice should be cooked in chicken broth for 15 to 20 minutes, according to the package instructions.

Step 2

A 12-inch nonstick skillet is filled with 1/2 cup water; bring to a boil.

Step 3

Simmer until crisp-tender for approximately 3 minutes after adding the asparagus.

Step 4

Set asparagus aside after draining.

Step 5

Take a paper towel and wipe the skillet clean.

Step 6

Cooking spray should be sprayed on the skillet to prevent sticking.

Step 7

Then heat until hot over medium heat.

Step 8

Add chicken and make sure to cook it until it is no longer pink or for 3 minutes. Make sure you stir it frequently

Step 9

Turn the heat off and add asparagus.

Step 10

Cover it with a lid and keep it warm

Step 11

Add lemon juice, oil, dill, and salt to cooked rice.

Step 12

Add the chicken and rice mixtures together

Step 13

Spread with diced parsley before serving.