Lemon Chicken with Rice and Asparagus
Make Lemon Chicken exciting again with this recipe for Lemon Chicken with Rice and Asparagus
Lodge Dutch Oven
- 4 Chicken Thighs
- 1 Tbsp Olive Oil
- 2 Sprigs Fresh Thyme
- 2 Tbsp Lemon Juice
- 1 Cup Boxed Rice Pilaf
- 2 Cups Chicken Broth
- 1 Bunch Asparagus Chopped
- 2 Tbsp Grated Lemon Peel
Season chicken thighs with salt and pepper. Place in a large dutch oven with oil on medium-high heat and cook until skin is browned on all sides, about 5 minutes per side.
Drain excess fat and add rice. Add thyme and lemon juice to mixture, then stir in chicken broth. Reduce heat to a simmer and cook covered for about 20 minutes.
Add asparagus and cook for 5 minutes or until softened. Serve and enjoy!
Calories: 308kcalCarbohydrates: 5gProtein: 21gFat: 22gSaturated Fat: 5gCholesterol: 110mgSodium: 519mgPotassium: 552mgFiber: 2gSugar: 2gVitamin A: 960IUVitamin C: 18.2mgCalcium: 43mgIron: 3.5mg