Name: Lemon-Herb Chicken over Warm Vegetable Primavera Rice Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ small bunches asparagus; 1 ½ cups basmati rice; 1.02 kg chicken breasts, boneless skinless; 710 ml chicken or vegetable broth; 1 small pkg chives; 3 cups frozen peas; 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 3 medium zucchini squash; black pepper; extra virgin olive oil; salt

Lemon-Herb Chicken over Warm Vegetable Primavera Rice SaladLemon-Herb Chicken over Warm Vegetable Primavera Rice Salad — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ small bunches asparagus

1 ½ cups basmati rice

1.02 kg chicken breasts, boneless skinless

710 ml chicken or vegetable broth

1 small pkg chives

3 cups frozen peas

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

3 medium zucchini squash

black pepper

extra virgin olive oil

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and salt, then bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Trim and small dice zucchini. Snap or cut off woody ends of the asparagus and cut into 1-inch pieces. Transfer both to a large bowl.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies, salt, and pepper; cook, stirring occasionally, until starting to soften, 4-5 minutes.

Meanwhile, zest lemons into a medium bowl, then set lemons aside for later use.

Add peas to the skillet. Continue to cook, stirring occasionally, until peas are warm and veggies are tender-crisp, 3 minutes more. Return veggies to the bowl and set aside. (Reserve skillet for later use.)

Shave parsley leaves off the stems; discard stems and mince the leaves. Chop chives into small pieces. Add both to the bowl with the lemon zest.

Peel and mince garlic; add to the bowl along with salt, and stir to combine the herb mix. Set aside.

Return skillet to medium-high heat.

While the skillet heats up, pat the chicken dry with paper towels, then cut into bite-sized pieces.

Once the skillet is hot, add more oil and swirl to coat the bottom. Add chicken, half of the herb mix (reserving the rest for the rice salad), salt, and pepper. Sauté, stirring occasionally, until chicken is cooked through, 6-8 minutes. Remove from heat.

Meanwhile, transfer cooked rice and remaining herb mix to the bowl with the veggies. Juice lemons into the bowl, drizzle with oil, and stir to combine the rice salad.

To serve, divide warm rice salad and chicken between plates or bowls. Enjoy!

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