Lemon Chicken and Asparagus Over Rice Recipe #24192
This a quick and easy, but light dish that has lots of flavor.
30 min | 15 min prep
SERVES 2
- 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
- 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.
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5 stars