Ingredients
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided3 garlic cloves, minced1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed1 tablespoon canola oil1 tablespoon reduced-sodium soy sauce1 teaspoon sugar1/2 teaspoon pepper6 boneless skinless chicken breast halves1 cup uncooked long grain rice1/2 cup water10 asparagus spears, blanched and cut into pieces1 teaspoon grated lemon zest1 teaspoon lemon-pepper seasoning
Preparation
In a shallow glass baking dish, combine 1/4 cup broth, garlic, rosemary, oil, soy sauce, sugar and pepper. Add chicken; turn to coat. Cover and refrigerate at least 1 hour.
In a saucepan, cook rice in water and remaining broth until tender and fluffy, about 20 minutes.
Meanwhile, in a skillet, cook chicken in marinade over medium-high heat for about 7 minutes on each side or until chicken juices run clear. Remove rice from the heat; add asparagus, lemon zest and lemon-pepper. Spoon onto individual plates. Cut chicken into strips and arrange over rice.
