| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
Ingredients
- 2 tablespoons olive oil
- 1 whole boneless and skinless chicken breast, cut into 1/2 inch slices
- Salt and pepper
- 4 cloves garlic, minced
- 1/2 red pepper, seeded and diced
- 1/2 pound asparagus, trimmed and cut into 1-2 inch pieces
- 1 teaspoon lemon zest
- 1/2 cup water, white wine or chicken stock
- 3 cups cooked rice
Instructions
- In a large non-stick skillet heat the 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 cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.
Reviews
How many servings is this recipe? Where is the nutritional info?
I followed the recipe and it was fine but not that interesting so i made it again. This time I marinated the chopped chicken in soya sauce, sesame oil (olive oil if you have no sesame oil and Franks Red Hot for about 2 hours. I cooked the rice (Basmati rice is my fav in chicken stock. Now that makes a very nice dish. You don’t really need so much garlic unless they are very small cloves. The Franks makes it a bit spicy which is what the recipe needs. Of course you can add any veggies you like … i used some Cremini mushrooms.
I think the name of the dish is misleading. There’s so little lemon added that it adds no lemon flavor. I increased the liquid and used a vegetable stock for the liquid. The fam liked it. Hubby suggested it needed onion (he loves onions
I decided to try it in spite of the reviews. I added thyme hoping to enhance the lemon flavor. Still bland. Won’t be cooking this again.
I liked this though a little bland. I added lemon juice and extra pepper. I used 1T of olive oil to cut fat and calories and I used white wine.
I tried this recipe with some dry white table wine and found it to be quite bland. It was edible…my husband will even still take it to work. I guess I was expecting some zing.
The dish was bland and boring but easy to make. I made it with the chicken stock. I also added fresh squeezed lemon to my plate. Still needed something. I wouldn’t make this again.
We loved this recipe. We made it on Mother’s Day 2008. We had zuchinni and mushrooms and onions in the pantry so we added them as well. We love veggies. We used Vermouth for the liquid and added some red pepper flakes to the sauce. The lemon zest added a great flavor. We substituted orzo instead of rice and added some of the pasta water to thicken up the sauce. It was a perfect and a healthy dinner on a nice spring day.
I am not a health nut but this dish was healthy and delicious at the same time. I used white wine and brought it to a boil and reduced it by half which made the sauce thicker. I also roasted the asparagus first in the oven at 425 for 20 minutes. I put olive oil, salt and pepper on the asparagus and put it in the oven and then after it roasted, I then cut the into 1/2 inch pieces which gave it much more flavor! I will make this again!!!
Lisa
NJ
I loved this recipe. The lemon inthe recipe bought out the flavor of the chicken and the asparagus and the rice. I would definitely make this dish again.