Ingredients
1/2 cup uncooked long grain rice1 teaspoon chicken bouillon granules1-1/2 cups water, divided2 tablespoons minced fresh parsley1 tablespoon lemon juice2 teaspoons olive oil1-1/2 teaspoons dill weed1/8 teaspoon salt9 fresh asparagus spears, cut into 2-inch pieces1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
Preparation
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.
