Name: Chicken thigh and asparagus rice bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/2 tsp salt; 8 oz boneless skinless chicken thighs, patted dry and diced into 3/4-inch pieces; 5 oz asparagus, trimmed and cut into 1-inch pieces; 2 cloves garlic, minced; 1/3 cup yellow onion, diced; 1 tsp olive oil; 1/2 tsp black pepper; 2 tsp low sodium soy sauce; 2 tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and one third of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the olive oil in a 12-inch skillet over medium-high heat. Add the onion and sauté for 4 minutes until softened, then push the onion to the outer edges of the pan.
Add the chicken to the center of the skillet in a single layer. Sear without moving for 3 minutes, then stir occasionally for 3 to 5 minutes more until the chicken is browned and cooked through. Done when opaque in the center, 165°F.
Stir the onion back in and add the asparagus, garlic, soy sauce, black pepper, and the remaining salt. Sauté for 4 to 5 minutes until the asparagus is tender but still bright green.
Remove the skillet from the heat and stir in the lemon juice. Fluff the rice with a fork and place it in a bowl. Top with the chicken and asparagus mixture.

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Ingredients

Instructions

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