I love lemons! And this dish has is jam-packed of lemon goodness!
LEMON CHICKEN WITH ASPARAGUS AND LEMON INFUSED RICE
Juice of 2 limes
Juice of 2 lemons
6 tablespoons low-sodium soy sauce
3 tablespoons olive oil
2 teaspoons freshly ground black pepper
4 teaspoons honey
6 garlic cloves, minced
4 skinless, boneless chicken breasts
Combine first 7 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 3 hours, turning bag occasionally. Remove the chicken from bag; discard marinade.
Grill, bake, or cook in George Forman grill.
10-12 stalks of fresh asparagus
2 TB olive oil
1 TB water
Salt and pepper to taste
In a large pan, on high heat, add asparagus, olive oil, and water. Cook until tender, about 5 minutes. Remove from pan and sprinkle with fresh lemon juice, salt, and pepper.
1 1/3 cup water
½ cup rice
Juice of ½ lemon
Zest of 1 lemon
Place water in a pot and bring to a rapid boil. Add rice, cover pot, and turn heat to low. Let cook for 20 minutes. When fully cooked, remove lid and fluff rice with wooden spoon or fork. Add lemon juice and zest right before serving. This rice is VERY lemony…so if it’s too strong, try using less zest, since that’s where the strongest flavor comes from.
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.