Rosemary Chicken with Asparagus Lemon Rice
Ingredients
- ¼ cup dry white wine
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon vegetable oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sugar
- ½ teaspoon ground black pepper
- 6 boneless, skinless chicken breast halves
- vegetable cooking spray
- 3 cups cooked rice
- 10 spears asparagus, blanched*, cut into 1-inch pieces
- 1 teaspoon lemon zest
- 1 teaspoon lemon pepper
- ½ teaspoon salt
- lemon, sliced, for garnish
- fresh rosemary sprigs, for garnish
Directions
- Combine wine, garlic, rosemary, oil, soy sauce, sugar and pepper in large shallow glass dish. Add chicken, turning to coat; cover and marinate in refrigerator at least 1 hour.
- Heat large skillet coated with cooking spray over medium-high heat until hot. Add chicken and marinade; cook 7 minutes on each side or until brown and no longer pink in center.
- Combine rice, asparagus, lemon zest, lemon pepper and salt in large bowl.
- To serve, spoon rice on individual serving plates. Cut chicken into strips; fan over rice. Garnish with lemon and rosemary.
Recipe Notes
*Plunge asparagus into boiling water, cook 3-to-4 minutes. Immediately transfer to ice water to keep them crisp-tender and bright green.
Nutrition Facts
- Calories 294
- Total Fat 6g
- Cholesterol 73mg
- Sodium 437mg
- Carbohydrates 25g
- Dietary Fiber 1g
- Protein 30g
