Name: Lemon chicken with asparagus and rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/4 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 5 oz asparagus, trimmed and cut into 2-inch pieces; 1 tsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 2 tbsp chicken broth; 1/2 tsp black pepper; 1/4 tsp salt

Nutrition

Per serving

420 calories

Protein: 38g; 37% of calories
Carbs: 48g; 46% of calories
Fat: 8g; 17% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, season the chicken with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook for 4 minutes, flipping once, until browned. Done when opaque in the center, 165°F.
Add the asparagus to the skillet with the chicken. Cook for 4 minutes, stirring often, until the asparagus is bright green and tender-crisp.
Add the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth and lemon juice, scraping the bottom of the pan. Simmer for 2 minutes until the sauce slightly reduces and coats the chicken. Serve the chicken and asparagus over the rice.

Nutrition

Ingredients

Instructions

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