Lemon Honey Chicken and Asparagus with Rice

INGREDIENTS:

4 Elmira Lemon Honey Boneless Chicken Breast, thawed and cut into ½ inch slices

2 tbsp (30ml) olive oil
Salt and pepper
4 cloves garlic, minced
½ red pepper, seeded and diced
½ pound asparagus, trimmed and cut into 1-2 inch pieces
1 tsp (5ml) lemon zest
½ 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 ½ cup liquid and bring to a simmer. Cover and cook for 3 minutes, Serve immediately over hot rice.

Makes 4 servings.

Find more delicious recipes on our website: www.elmirapoultry.com

Back to previous page | Print this page