Dilled Chicken And Asparagus

• 1/2 cup uncooked long grain rice
• 1 teaspoon chicken bouillon granules
• 1-1/2 cups water, divided
• 2 tablespoons minced fresh parsley
• 1 tablespoon lemon juice
• 2 teaspoons olive oil
• 1-1/2 teaspoons dill weed
• 1/8 teaspoon salt
• 9 fresh asparagus spears, cut into 2-inch pieces
• 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes

1. In a small saucepan, bring the rice, bouillon and 1 cup water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender.
2. Meanwhile, combine the parsley, lemon juice, oil, dill and salt; set aside. In a
3. , bring remaining water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
4. In the same skillet coated with cooking spray, saute chicken until juices run clear; drain. Add the rice, asparagus and lemon mixture; toss to coat.

long grain rice, chicken bouillon granules, water, parsley, lemon juice, olive oil, dill weed, salt, chicken breasts

Taken from www.tasteofhome.com/recipes/dilled-chicken-and-asparagus/ (may not work)