Ingredients:
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
3 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1 tablespoon vegetable oil
1 tablespoon reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon pepper
6 boneless skinless chicken breast halves
1 cup uncooked long grain brown rice
1/2 cup water 10 asparagus spears, blanched and cut into pieces
1 teaspoon grated lemon peel
1 teaspoon lemon-pepper seasoning
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 , lemon peel and lemon pepper. Spoon onto individual plates. Cut chicken into strips and arrange over rice.6 servings. __________________
