1/2 pound asparagus, trimmed and cut into 1-2 inch pieces
1 tsp (5ml) lemon zest
1/2 cup water, white wine or chicken stock
4 cups (750ml) cooked rice
DIRECTIONS:
In a large non-stick skillet heat oil over medium-high heat. Add
Lemon Honey Boneless Chicken Breasts, cooking until golden
brown, about 8-10 minutes or until no longer pink. Stir in
garlic and red pepper, add the asparagus and cook for 1 minute.
Stir in the lemon zest and � cup liquid and bring to a simmer.
Cover and cook for 3 minutes, Serve immediately over hot rice.
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