Asparagus And Lemon Chicken With Rice Recipes

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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.

CREAMY ASPARAGUS CHICKEN



Creamy Asparagus Chicken image

Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

4 bone-in, skin-on chicken-breast halves, split and patted dry
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 leeks, trimmed, thinly sliced, and well rinsed (4 cups)
1/3 cup dry white wine, such as Sauvignon Blanc
1 1/2 cups low-sodium chicken broth
1 pound very small red potatoes (each 1 inch diameter), halved
1 pound asparagus, trimmed and cut into 2-inch pieces
1/4 cup heavy cream
Dill sprigs, for serving

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
  • Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

LEMON CHICKEN AND ASPARAGUS STIR-FRY (UNDER 500 CALORIES) RECIPE BY TASTY



Lemon Chicken And Asparagus Stir-Fry (Under 500 Calories) Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, asparagus, lemon, lemon, soy sauce, lemon, rice

Provided by Ellie Holland

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 11

½ tablespoon olive oil
2 chicken breasts, sliced
1 teaspoon salt
½ teaspoon pepper
1 tablespoon garlic, minced
4 oz asparagus
½ lemon, zested
½ lemon, juiced
3 tablespoons soy sauce
lemon, zested, to garnish
rice, to serve

Steps:

  • Season the chicken with the salt and pepper and fry with the olive oil. After a few minutes, add the garlic.
  • Fry the chicken with the garlic for another few minutes, then add the asparagus, lemon zest, and lemon juice.
  • Stir again, before mixing in the soy sauce.
  • Serve with rice and sprinkle with lemon zest on top.
  • Enjoy!

Nutrition Facts : Calories 218 calories, Carbohydrate 7 grams, Fat 6 grams, Fiber 2 grams, Protein 33 grams, Sugar 1 gram

CHICKEN RICE DISH



Chicken Rice Dish image

Fresh early-spring asparagus and a hint of lemon dress up this tasty chicken main dish shared by ReBecca Vandiver of Bethany, Oklahoma. TIP: To round out the meal, ReBecca serves with a fresh salad and toasted garlic bread.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 cups water
2 cups cut fresh asparagus (1-inch diagonal pieces)
1 package (6 ounces) long grain and wild rice mix
1/4 cup reduced-fat butter, divided
3/4 pound boneless skinless chicken breasts, cut into 1-inch strips
1/4 teaspoon salt
1 medium carrot, shredded
2 tablespoons lemon juice
1 teaspoon minced garlic
1/2 teaspoon grated lemon zest optional

Steps:

  • In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet and 2 tablespoons butter. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until water is absorbed. , Meanwhile, in a large skillet, saute chicken and salt in remaining butter until chicken is no longer pink. Add the carrot, lemon juice, garlic and lemon zest if desired; cook and stir for 1-2 minutes or until carrot is crisp-tender. Stir into rice mixture.

Nutrition Facts : Calories 247 calories, Fat 7g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 668mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

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

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