Asparagus And Lemon Chicken With Rice Recipes

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LEMON-ASPARAGUS RICE

Provided by Food Network

Categories     side-dish

Yield Serves 2 as a main dish or 4 a

Number Of Ingredients 8



Lemon-Asparagus Rice image

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.

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

LEMON CHICKEN AND ASPARAGUS OVER RICE

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



Lemon Chicken and Asparagus Over Rice image

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.

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

CHICKEN RICE DISH

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



Chicken Rice Dish image

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

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

DILLED CHICKEN AND ASPARAGUS

If a delicious chicken and rice entrée is what you're craving, look no further than this mild herb-flavored rice dish with tender asparagus. -Mary Ann Marino, West Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10



Dilled Chicken and Asparagus image

Steps:

  • In a small saucepan, bring the rice, bouillon and 1 cup water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender., Meanwhile, combine the parsley, lemon juice, oil, dill and salt; set aside. In a large nonstick skillet, bring remaining water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In the same skillet coated with cooking spray, saute chicken until juices run clear; drain. Add the rice, asparagus and lemon mixture; toss to coat.

Nutrition Facts : Calories 356 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 371mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

1/2 cup uncooked long grain rice
1 teaspoon chicken bouillon granules
1-1/2 cups water, divided
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
2 teaspoons olive oil
1-1/2 teaspoons dill weed
1/8 teaspoon salt
9 fresh asparagus spears, cut into 2-inch pieces
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes

CHICKEN SOUP WITH ASPARAGUS AND RICE

This was an experiment that turned into a pleasant surprise. I started with a recipe from the Zuni Cafe Cookbook and added a few ingredients for taste and color and increased the quantity for my hungry family. It requires some chopping but comes together rather quickly and is very tasty! (Made in the Midwest with Michigan Asparagus:)

Provided by Acerast

Categories     Vegetable

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12



Chicken Soup With Asparagus and Rice image

Steps:

  • In a stockpot, saute the diced onion, celery and carrot in 2 Tablespoons of the olive oil, until the onions are translucent, about 8-10 minutes.
  • Stir in the rice and add the chicken stock.
  • Bring the stock to a simmer, cover and cook on low until the rice is tender, about 20 minutes.
  • Meanwhile, wash the asparagus and trim off the woody ends. (Throw them away or use them to make vegetable stock for another recipe.).
  • Slice the asparagus in 1-inch lengths on the bias, collecting the tips separately (because they cook very quickly and will be added last).
  • Heat the remaining 2 Tablespoons of olive oil in a skillet.
  • Saute the pancetta and asparagus pieces (not the tips yet) about 5 minutes, stirring as needed. The idea is to soften the asparagus but not cook it entirely.
  • Add the asparagus tips and saute an additional minute.
  • When the rice in the stock pot is tender, add the lemon juice, diced chicken, and the pancetta/aspargus mixture.
  • Bring to a boil; remove from heat.
  • Season with salt and pepper.
  • Serve.

4 tablespoons extra virgin olive oil
1 large onion, diced
2 stalks celery, diced
1 large carrot, peeled and diced
3/4 cup rice, uncooked
12 cups chicken stock
3 ounces pancetta, diced
16 ounces asparagus, fresh
1 tablespoon lemon juice
2 cups cooked chicken, diced (optional)
salt
black pepper

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