Lemon Rosemary Chicken and Rice
This Lemon Rosemary Chicken and Rice is full of flavor and so easy to make! It’s a perfect weeknight meal!
The flavor of this dish is really perfect. I’ve mentioned plenty of times around here that the hubs is not a fan of lemon flavored desserts, but when it comes to savory it’s one of his faves. The lemon with the rosemary is perfection! Not to mention that the chicken, rice and asparagus make it a really nice, light meal. If you’re watching yourself for a new year diet or something, this would be perfect!
It’s also all made in one pan. Score! First cook the chicken, then add the seasonings, rice and chicken stock and let it all simmer together for a bit. Next up is the asparagus and it all cooks until the asparagus is tender. Seriously, how easy is that?! Love!
This meal has already gone into regular rotation and I know many others from the cookbook will as well. Be sure to try this one and definitely check out the cookbook. Yummy stuff!
Ingredients:
- 2 tbsp (30ml) extra virgin olive oil
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized cubes
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup (190g) jasmine rice
- 1 tbsp chopped fresh rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups (480ml) chicken stock
- zest and juice of 1 lemon
- 1 bunch asparagus, trimmed and cut to 1 inch pieces