Ingredients for Lemon Chicken And Asparagus Over Rice
- Olive Oil
- Boneless Skinless Chicken Breasts
- Salt And Pepper
- 2 cloves minced garlic
- 1/4 teaspoon red pepper flakes
- Fresh Asparagus
- Fresh Mushrooms
- Lemon, Zest Of
- 1/2 teaspoon lemon pepper seasoning
- White Wine
- Chicken Stock
- Cooked Rice
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How to Make Lemon Chicken And Asparagus Over Rice
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
- Season 1 pound of boneless, skinless chicken breasts, cut into 1-inch pieces, with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to the skillet and cook until golden brown on all sides (about 5-7 minutes).
- Add 2 cloves of minced garlic and 1/4 teaspoon red pepper flakes to the skillet. Stir and cook for 30 seconds until fragrant.
- Add 1 pound of asparagus, trimmed, and 8 ounces of sliced cremini mushrooms to the skillet. Cook for 1 minute, stirring occasionally.
- Stir in the zest of 1 lemon, 1/2 teaspoon lemon pepper seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1/2 cup of chicken broth and 1/4 cup of lemon juice to the skillet. Bring to a simmer.
- Cover and cook for 3 minutes, or until the chicken is cooked through and the asparagus is tender-crisp.
- Serve the chicken and asparagus mixture immediately over 2 cups of hot cooked rice.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
21g
Fat
17g
Carbs
30g