We kicked off our “What’s for Dinner Tonight?” recipe series earlier this summer with family friendly breadsticks that pair with any meal.
But a family cannot live on breadsticks alone. Here’s a lemon rosemary chicken and rice dish that would go well with those breadsticks or by itself.
Not in the mood for asparagus? Leave it out or use broccoli or green beans. To trim asparagus, bend the spear to find where the woody end begins. The asparagus will snap into two pieces, dividing the tender asparagus from the tougher root. “Juicy chicken, nutty jasmine rice and crisp-tender asparagus are cooked in a rosemary lemon sauce that will blow your mind,” author Donna Elick writes in “The Simple Kitchen.”
Lemon Rosemary Chicken and Rice
2 tablespoon extra virgin olive oil
1 1/2 pounds boneless skinless chicken breasts, cut into bite-size cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup jasmine rice
1 tablespoon chopped fresh rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups chicken stock
Zest and juice of 1 lemon
1 bunch asparagus, trimmed and cut into 1-inch pieces
In a 10-inch skillet over medium heat, warm the olive oil. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the chicken and sprinkle with the salt and pepper. Cook until the chicken is browned on the outside, stirring occasionally, 7 to 10 minutes. We are going to cook it some more, so it’s OK if it is not cooked through yet.
Add the rice, rosemary, garlic powder, onion powder, chicken stock and lemon juice. Stir to combine, cover and bring everything to a boil. Once it is boiling, reduce the heat to a simmer. Cook for 8 minutes, and then stir and add the asparagus.
Cook until the asparagus is crisp-tender, 5 to 7 minutes longer. Sprinkle with the lemon zest. Serves 6.
— From “The Simple Kitchen: Quick and Easy Recipes Bursting With Flavor” by Donna Elick and Chad Elick (Page Street Publishing, $21.99)