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Nutrition Facts
Serving Size 1 (796g) Recipe makes 2 servings The following items or measurements are not included below: 1/2 teaspoon lemon pepper
Calories 828
Calories from Fat 160		(19%)
Amount Per Serving		%DV
	Total Fat 17.8g	27%
	Saturated Fat 3.0g	15%
	Monounsaturated Fat 10.9g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.1g
Cholesterol 137mg		45%
Sodium 204mg		8%
Potassium 1225mg		35%
Total Carbohydrate 91.7g		30%
	Dietary Fiber 4.6g	18%
	Sugars 5.1g
Protein 66.8g		133%
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Lemon Chicken and Asparagus Over Rice

Recipe #24192 | 30 min | 15 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Christine Bettiga
Apr 2, 2002

This a quick and easy, but light dish that has lots of flavor.

SERVES 2 (change servings and units)

Ingredients

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 water
1/4 cup chicken stock
3 cups cooked rice

Directions

1
In a large non-stick skillet, heat oil over medium high heat.
2
Season the chicken pieces with the salt and pepper and add to the skillet.
3
Cook the chicken until golden brown (about 5 minutes).
4
Stir in the garlic and red pepper.
5
Add the asparagus and mushrooms and cook for 1 minute.
6
Stir in the zest, lemon pepper, salt and pepper.
7
Add the liquids, bring to a simmer.
8
Cover and cook for 3 minutes.
9
Serve immediately over hot rice.

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Featured Reviews for This Recipe

From: evewitch

On Nov 20, 2008

I really liked the lemon flavor in this and the combination of vegetables. I did make a couple of errors that affected the final outcome of the dish. I doubled the recipe. I should have browned the meat in batches and didn't. There was too much liquid and the meat never got brown. I might have been able to fix the problem of too much liquid by eliminating the extra water (I didn't have wine) but I had already measured it in the same cup as the stock. These problems would be easily rectified in another trial, but due to family preferences I will not be making this again.

1 person found this review helpful

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From: Krislady

On Mar 1, 2008

This was an attractive, colorful dish, with the bright red pepper and fresh asparagus. We served it with basmati rice and left out the mushrooms and, based on other comments, I added more lemon zest - maybe too much, because the lemon seemed a little overpowering. We all thought this was "OK" - no one had seconds, so there was some left over for my lunch the next day. It definitely benefited from the time in the refrigerator — when I reheated it, the flavors were much more balanced and I was very pleasantly surprised! (Which is always welcome in the middle of the work day!) I don't know if we'd make this again, as no one seemed thrilled with it, although I would definitely consider it if I were doing it in advance. Thank you!

0 people found this review helpful

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From: Indiana Debbie

On Mar 21, 2003

Great recipe. We really enjoyed the lemon flavor in this recipe. I also liked the color that the addition of the red pepper brought to this dish.Other than using two chicken breasts and browning them in only 1 tbls. of oil, I followed the recipe exactly.

2 people found this review helpful

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From: Derf

On Jan 26, 2003

Just excellent CBettiga!! I used two boneless skinless chicken breast halves and did not change another thing. Delicious as is!! The veggies were especially good, not overcooked, tender crisp, just the way we like them. Used up some left over white wine which added a nice taste. This was quick and easy and we will be making it again and again. Thanks for sharing!!

2 people found this review helpful

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