• 120minutes
  • 288calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, E
MineralsNatrium, Fluorine, Chromium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (14 1/2 ounce) can chicken broth , divided

  2. 3 cloves garlic , minced

  3. 1 teaspoon dried rosemary , crushed or 1 tablespoon fresh rosemary , chopped

  4. 1 tablespoon canola oil

  5. 1 tablespoon soy sauce

  6. 1 teaspoon sugar or 1 teaspoon Splenda sugar substitute

  7. 1/2 teaspoon ground black pepper

  8. 6 boneless skinless chicken breast halves

  9. 1 cup long grain white rice , uncooked

  10. 1/2 cup water

  11. 10 fresh asparagus spears , bottoms removed,peeled,blanched,cut into pieces

  12. 1 teaspoon fresh lemon rind , finely grated

  13. 1 teaspoon lemon pepper

  14. 1/2 teaspoon salt , to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. Place rice, remaining broth and water into a rice cooker and cook according to manufacturer's directions (this will take about 20 minutes).

  3. 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.

  4. Add blanched asparagus, lemon zest, lemon pepper, and salt to the rice and toss.

  5. Cut chicken pieces into thin strips on a cutting board.

  6. Place a mound of rice in the center of each serving dish and surround with strips of the chicken.

  7. 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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