Lemon-Asparagus Chicken with Dill

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Upper levels on carbs, maybe for a light lunch day?

Lemon-Asparagus Chicken with Dill

Makes 2 (1-1/2 cup) servings

1/2 cup uncooked rice

1 tsp chicken bouillon granules

1/2 cup water

1 cup asparagus, cut in 2-inch pieces

Nonstick cooking spray

6 ozs boneless skinless chicken breasts, cut in bite-size pieces

1 tbsp lemon juice

2 tsps olive oil

1-1/2 tsps dried dill weed

1/8 tsp salt

2 tbsps finely chopped parsley

Prepare rice according to package directions, adding bouillon granules to

water.

Meanwhile, place 1/2 cup water in 12-inch nonstick skillet; bring to a boil.

Add asparagus; return to a boil; reduce heat and simmer, covered, 3 minutes

or until crisp-tender. Drain; set aside. Wipe out skillet with paper towel.

Coat same skillet with cooking spray. Heat over medium-high heat until hot.

Add chicken; cook and stir 3 minutes or until no longer pink. Remove from

heat; add asparagus. Cover and keep warm.

Combine lemon juice, oil, dill and salt in small bowl.

Add rice, lemon juice mixture and parsley to chicken mixture; stir until

blended.

Exchanges: 1-1/2 starch; 1 vegetable; 3 meat

Calories 323;Fat 6g;Carbs 41g;Protein 25g;Chol 49mg;Sodium 602mg;Fiber 2g

Diabetic Cooking March/April 2004