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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the rice in chicken broth as per package directions, approximately 15 to 20 minutes for white rice. | 2. Add the 1/2 cup water to a 12-inch nonstick skillet; bring to a boil. | 3. Add the asparagus and return to boil, reduce heat, cover and simmer for approximately 3 minutes or until crisp-tender. | 4. Drain asparagus and set aside. | 5. Wipe out the skillet with a paper towel. | 6. Spray skillet with non-stick cooking spray. | 7. Heat over medium-high heat until hot. | 8. Add chicken and cook 3 minutes or until no longer pink, stirring frequently. | 9. Remove from heat and add aspargus. | 10. Cover and keep warm. | 11. Combine the lemon juice, oil, dill and salt add to cooked rice. | 12. Add the rice mixture to cooked chicken. | 13. Sprinkle with chopped parsley before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1/2	cup	uncooked	351.0	77.3565	6.4448	0.5655
chicken broth	1 1/4	1/4	low sodium	97.65	2.3625	13.923	3.2760000000000002
water	1/2	cup		0.0	0.0	0.0	0.0
asparagus	1	cup	cut	26.8	5.1992	2.948	0.1608
chicken breast	1	boneless	skinless cut boneless	-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
dill weed	1 1/2	1/2	dried	0.1196	0.0195	0.0096	0.0031
salt	1/8	teaspoon		-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.