How To Make Lemon-Asparagus Chicken With Dill
- 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
White rice should be cooked in chicken broth for 15 to 20 minutes, according to the package instructions.
A 12-inch nonstick skillet is filled with 1/2 cup water; bring to a boil.
Simmer until crisp-tender for approximately 3 minutes after adding the asparagus.
Set asparagus aside after draining.
Take a paper towel and wipe the skillet clean.
Cooking spray should be sprayed on the skillet to prevent sticking.
Then heat until hot over medium heat.
Add chicken and make sure to cook it until it is no longer pink or for 3 minutes. Make sure you stir it frequently
Turn the heat off and add asparagus.
Cover it with a lid and keep it warm
Add lemon juice, oil, dill, and salt to cooked rice.
Add the chicken and rice mixtures together
Spread with diced parsley before serving.