This recipe is the second in my month-long series of healthy, weeknight recipes from all around the web. This is stuff I make time and again, usually with some modifications, and still love! Check back (or follow this blog) to see all of the recipes I’ll be featuring this month!
I found this recipe on Taste of Home about a year ago, and I’m so happy that I did! Originally a recipe to feed two people I thought it would be a great dinner for Steve and I. Of course, we ate the entire skillet-full because it was so good.
Yes, this is an (almost) one pan meal. You cook the rice on it’s own, and add it to the skillet with the chicken and asparagus once it’s cooked. So, you will dirty two pans, yes. But, you don’t need to be attending to both at once since the rice just simmers covered. Of course, this would be even easier with a rice cooker!
My first modification to this recipe was to increase the amount of asparagus. In my mind a few spears apiece just wasn’t enough vegetable content for a full meal. I switch up whether I use brown rice or white rice, but I always use Better Than Bouillon instead of a bouillon cube. Those have so much salt!
I love that there is nothing fake or artificial in the sauce, but it still provides so much flavor. Chicken + Asparagus + Rice sounds a bit cliche and boring, and like it has the potential for that healthy-food-cardboard taste. The sauce and bouillon do away with any potential bland-ness.
Best of all though, this dinner will be ready, start to finish, in 30 minutes. That’s why it is one of my top favorites for healthy weeknight dinners. Enjoy!
Dilled Chicken and Asparagus
Recipe source: Taste of House. This version serves 4.
- 1 c rice (use white rice to have this ready within 30 minutes. If you use brown, plan for extra cooking time).
- 2 c water
- 2 t Better Than Bouillon Chicken Base (or other type of bouillon)
- 4 t freshly minced parsley (dried works, too)
- 2 T lemon juice
- 1 T olive oil
- 1 T dill weed
- 2 t garlic powder
- 1 bunch asparagus, cut into 2-3 inch pieces (amounts vary by the bunch, mine are between 8 and 12 oz).
- 1 lb. boneless, skinless chicken breasts, cut into bite sized pieces
- Add the rice, water, and bouillon to a saucepan. Bring to a boil. Reduce heat, cover, and let simmer for about 15 minutes, or until the rice is done (longer for brown rice).
- In a small mixing bowl combine the parsley, lemon juice, olive oil, dill weed, and garlic powder.
- Fill a large-ish skillet with about an inch of water and bring to a boil. Once boiling, add the asparagus. Cover, and let cook for 2-3 minutes. Immediately drain the asparagus and set aside.
- In the same skillet, add the chicken and cook at a medium high heat until the chicken is cooked through, about 3 -5 minute per side (I usually cut a piece in half to see if it’s done. Pink inside? cook more. White and opaque? ready to eat!). Let the chicken sit in the pan for another couple of minutes, burner still on, to get the golden brown crisp on the outside.
- Add the asparagus, rice, and sauce mixture to the skillet and stir until sauce is evenly distributed.