Rosemary Chicken With Rice & Asparagus

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (14 1/2 ounce) can chicken broth, divided
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary, crushed or 1 tablespoon fresh rosemary, chopped
• 1 tablespoon canola oil
• 1 tablespoon soy sauce
• 1 teaspoon sugar or 1 teaspoon splenda sugar substitute
• 1/2 teaspoon ground black pepper
• 6 boneless skinless chicken breast halves
• 1 cup long grain rice, uncooked
• 1/2 cup water
• 10 fresh asparagus spears, bottoms removed,peeled,blanched,cut into pieces
• 1 teaspoon fresh lemon rind, finely grated
• 1 teaspoon lemon pepper
• 1/2 teaspoon salt, to taste (optional)

Recipe

• 1 combine 1/4 cup of the broth,as well as the garlic, rosemary, oil, soy sauce, sugar, and pepper in a zip-top plastic bag; add chicken, tossing to coat; let marinate in fridge at least 1 hour.
• 2 place rice, remaining broth and water into a rice cooker and cook according to manufacturer's directions (this will take about 20 minutes).
• 3 meanwhile, put chicken and marinade into a large skillet and cook over medium-high heat for about 7 minutes, or until the chicken is fully cooked but not dry- juices should run clear when chicken is pierced.
• 4 add blanched asparagus, lemon zest, lemon pepper, and salt to the rice and toss.
• 5 cut chicken pieces into thin strips on a cutting board.
• 6 place a mound of rice in the center of each serving dish and surround with strips of the chicken.
• 7 if you like a dipping sauce, simpy make up a seocnd batch of the marinade and cook in a small saucepan over medium-high heat until reduced as much as you like it (you may add a little cornstarch first if you want to thicken it).