Rosemary Chicken With Rice & Asparagus
photo by HeatherFeather
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 411.06 g can chicken broth, divided
- 3 clove garlic, minced
- 4.92 ml dried rosemary, crushed or 14.79 ml fresh rosemary, chopped
- 14.79 ml canola oil
- 14.79 ml soy sauce
- 4.92 ml sugar or 4.92 ml Splenda sugar substitute
- 2.46 ml ground black pepper
- 6 boneless skinless chicken breast halves
- 236.59 ml long grain white rice, uncooked
- 118.29 ml water
- 10 fresh asparagus spears, bottoms removed,peeled,blanched,cut into pieces
- 4.92 ml fresh lemon rind, finely grated
- 4.92 ml lemon pepper
- 2.46 ml salt, to taste (optional)
directions
- 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.
- Place rice, remaining broth and water into a rice cooker and cook according to manufacturer's directions (this will take about 20 minutes).
- 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.
- Add blanched asparagus, lemon zest, lemon pepper, and salt to the rice and toss.
- Cut chicken pieces into thin strips on a cutting board.
- Place a mound of rice in the center of each serving dish and surround with strips of the chicken.
- 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).
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