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lemon asparagus chicken with dill


cooking for 2 can often be a challenge. this recipe is easy to fix, has a pleasing apperance and best of all is suited for 2. it was in the diabetic cooking magazine for may 2004.


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  • Carbohydrates: 324.2
  • Fats: 11.0
  • Dietary Fiber: 6.0
  • Minerals: 11.0
  • Proteins: 40.0
  • Vitamins: 6.0
  • Water: 14.0


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

Step 14

Total Time in Minute 35

Ingredients Count 10

cooking lemon asparagus chicken with dill

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Uncooked rice

Low sodium chicken broth


Fresh asparagus

Boneless skinless chicken breast

Lemon juice

Olive oil

Dried dill weed



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