Asparagus And Lemon Chicken With Rice Recipes

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LEMON-HOISIN GLAZED CHICKEN ON ROASTED ASPARAGUS/CHERRY RICE



Lemon-Hoisin Glazed Chicken on Roasted Asparagus/Cherry Rice image

First place winner of the Third Annual Foster Farms Fresh Chicken Cooking Contest. "Lemon-Hoisin Glazed Chicken on Roasted Asparagus and Cherry Sesame Rice"

Provided by gailanng

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 21

6 boneless skinless chicken thighs, cut into 1 inch chunks
2 1/4 teaspoons salt, divided
1 tablespoon minced gingerroot
4 garlic cloves, chopped, divided
3 tablespoons peanut oil or 3 tablespoons vegetable oil, divided
6 green onions, chopped, with whites and greens divided
1 1/2 cups jasmine rice, rinse well and drained
2 cups low sodium chicken broth
1/4 cup lemon juice, divided
2/3 cup dried cherries, chopped (cab sub dried cranberries)
1 tablespoon toasted sesame oil
1/3 cup rice wine vinegar
1/4 cup hoisin sauce
1 1/2 tablespoons honey, divided
1 large lemon, zest of
2 small lemons, zest of
1/2 teaspoon red pepper flakes, divided
2 teaspoons black sesame seeds
1 lb fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup chopped fresh cilantro, divided
1/3 roasted salted almond, roughly chopped

Steps:

  • Mix chicken, one teaspoon salt, ginger, and half of the garlic; set aside.
  • In medium saucepan over medium heat, warm one tablespoon peanut or vegetable oil. Stir in green onion whites, remaining garlic and jasmine rice. Cook, stirring frequently, for 8 minutes or until beginning to toast. Add broth, half of the lemon juice and one teaspoon salt; bring to a boil. Cover, reduce heat to low, and cook 15 minutes. Uncover, fluff with fork, stir in dried cherries or craisins, sesame oil and remaining green onions. Set aside.
  • In large frying pan over medium high heat, warm one tablespoon peanut or vegetable oil. Add chicken and cook, stirring frequently, for 6 minutes or until no longer pink on the outside.
  • In small bowl, stir together vinegar, Hoisin, one tablespoon honey, remaining lemon juice, half of the lemon zest and 1/4-teaspoon red pepper flakes. Add sauce to chicken in pan and continue cooking for 10 additional minutes on medium. Raise heat to high and cook for 2-4 minutes until sauce on chicken is dark and has thickened. Sprinkle chicken with black sesame seeds. Remove pan from heat, set aside and keep warm.
  • In second large frying pan, warm remaining peanut oil over high heat. Add asparagus, remaining honey, red pepper and remaining salt. Cook, stirring frequently, for 2-4 minutes, or until asparagus is tender.
  • To serve, plate rice on serving platter. Top with half of the cilantro, almonds, and roasted asparagus, Top with chicken pieces. Sprinkle with remaining cilantro and lemon zest.

LEMON ASPARAGUS CHICKEN



Lemon Asparagus Chicken image

Make and share this Lemon Asparagus Chicken recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon oil
4 boneless chicken breasts
1/4 cup milk
1 (10 1/2 ounce) can cream of asparagus soup
1 -2 tablespoon lemon juice
1/8 teaspoon pepper

Steps:

  • Heat oil in a skillet.
  • Add chicken and cook until browned.
  • Add soup, milk, lemon juice and pepper.
  • Boil.
  • Cover and cook on low heat for 5 minutes till done.
  • Garnish with lemon slices if desired.

LEMON CHICKEN AND ASPARAGUS OVER RICE



Lemon Chicken and Asparagus Over Rice image

Make and share this Lemon Chicken and Asparagus Over Rice recipe from Food.com.

Provided by Christine Bettiga

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 whole boneless skinless chicken breasts, cut into strips
salt and pepper
4 cloves garlic, minced
1/2 red pepper, seeded and diced
1/2 lb fresh asparagus, trimmed and cut into 1-2 inch pieces
6 -8 fresh mushrooms, sliced
1 teaspoon lemon, zest of
1/2 teaspoon lemon pepper
1/4 cup white wine or 1/4 cup water
1/4 cup chicken stock
3 cups cooked rice

Steps:

  • In a large non-stick skillet, heat oil over medium high heat.
  • Season the chicken pieces with the salt and pepper and add to the skillet.
  • Cook the chicken until golden brown (about 5 minutes).
  • Stir in the garlic and red pepper.
  • Add the asparagus and mushrooms and cook for 1 minute.
  • Stir in the zest, lemon pepper, salt and pepper.
  • Add the liquids, bring to a simmer.
  • Cover and cook for 3 minutes.
  • Serve immediately over hot rice.

LEMON-ASPARAGUS CHICKEN WITH DILL



Lemon-Asparagus Chicken With Dill image

Cooking for 2 can often be a challenge. This recipe is easy to fix, has a pleasing apperance and best of all is suited for 2. It was in the Diabetic Cooking Magazine for May 2004.

Provided by PaulaG

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

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

Steps:

  • Cook the rice in chicken broth as per package directions, approximately 15 to 20 minutes for white rice.
  • Add the 1/2 cup water to a 12-inch nonstick skillet; bring to a boil.
  • Add the asparagus and return to boil, reduce heat, cover and simmer for approximately 3 minutes or until crisp-tender.
  • Drain asparagus and set aside.
  • Wipe out the skillet with a paper towel.
  • Spray skillet with non-stick cooking spray.
  • Heat over medium-high heat until hot.
  • Add chicken and cook 3 minutes or until no longer pink, stirring frequently.
  • Remove from heat and add aspargus.
  • Cover and keep warm.
  • Combine the lemon juice, oil, dill and salt add to cooked rice.
  • Add the rice mixture to cooked chicken.
  • Sprinkle with chopped parsley before serving.

Nutrition Facts : Calories 324.2, Fat 7.4, SaturatedFat 1.3, Cholesterol 37.8, Sodium 265.2, Carbohydrate 44.1, Fiber 2.3, Sugar 1.7, Protein 20.4

LEMON-ASPARAGUS RICE



Lemon-Asparagus Rice image

Provided by Food Network

Categories     side-dish

Yield Serves 2 as a main dish or 4 a

Number Of Ingredients 8

1 tablespoon olive oil
1/2 cup diced yellow onion (1/2-inch dice)
1 1/2 cups long-grained white rice
3 cups water
2 tablespoons unsalted butter
1 lemon slice (1 inch thick)
1 teaspoon minced lemon zest
1 pound fresh asparagus

Steps:

  • Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.
  • Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.
  • Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.

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