Beer makes batters better, meat more tender, and sauces more flavorful.
Lemon Chicken With Asparagus Over Rice
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- #62938
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup rice
1 whole boneless, skinless chicken breast, cut into 1/2" slices
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cloves garlic, chopped
1/2 red bell pepper, chopped
8 ounces asparagus, cut into 1/2" pieces
1 1/4 teaspoon lemon peel
1/2 cup low-fat chicken broth or water
directions
Prepare the rice according to package directions.
Meanwhile, season the chicken with 1/4 teaspoon of the salt and the black pepper and place in a large nonstick skillet over medium heat. Cook, stirring occasionally, for 5 minutes or until the chicken is no longer pink.
Add the garlic, bell pepper, and asparagus and cook for 1 minute. Add the lemon peel, broth or water, and the remaining 1/2 teaspoon salt and bring to a simmer.
Cover and cook for 4 minutes, or until the vegetables are tender. Serve over the rice.
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foodinator
nutrition data
335 calories, 2 grams fat, 44 grams carbohydrates, 35 grams protein per serving. This recipe is low in fat.
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