Chicken with Asparagus, Cheese, and Rice
- Number of Servings: 4
Ingredients
8 ounces boneless, skinless, chicken thigh, cut into bite-size pieces1 1/2 C diced onion4 medium garlic cloves, minced1 C uncooked brown instant rice2 tsp sodium-free chicken bouillon granules, dissolved in 1 1/2 C of hot water1/2 tsp dried thyme leaves2 C fresh (or frozen) asparagus tips, broken into 2-inch pieces1/2 tsp salt1/2 C reduced-fat sharp Cheddar cheese, shredded
Cook rice according to package instructions, and set aside.
Using non-stick skillet (or skillet sprayed with non-stick spray), saute chicken until browned.
Add onion, and cook until transparent.
Add garlic, and cook until soft.
Add remaining ingredients, except cheese, being careful to add only as much liquid as needed.
Cook for 20 minutes, or until asparagus is done.
Add rice, sprinkle with cheese, cover, and let stand 10 minutes
Serving Size: 1/4 of recipe makes 1 serving
Using non-stick skillet (or skillet sprayed with non-stick spray), saute chicken until browned.
Add onion, and cook until transparent.
Add garlic, and cook until soft.
Add remaining ingredients, except cheese, being careful to add only as much liquid as needed.
Cook for 20 minutes, or until asparagus is done.
Add rice, sprinkle with cheese, cover, and let stand 10 minutes
Serving Size: 1/4 of recipe makes 1 serving
Nutritional Info Amount Per Serving
- Calories: 236.5
- Total Fat: 7.4 g
- Cholesterol: 57.5 mg
- Sodium: 465.6 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 3.3 g
- Protein: 17.8 g
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