2 c. white or brown rice
4 c. chicken stock
1 pound chicken breast (cut up into strips)
1 lemon
1 bunch of asparagus
1 teaspoon minced garlic
1/2 teaspoon black pepper
1/4 teaspoon salt
1 to 2 Tablespoons olive oil
1/4 c. water
Cook rice according to directions but use chicken stock instead of water to add more flavor. Heat up olive oil in skillet and cook minced garlic and chicken until cooked through. Add salt and pepper to chicken while grilling. In a separate skillet saute asparagus with 1 teaspoon olive oil. Add 1/4 cup water once the asparagus starts to heat up. Saute until fork tender. Add cooked rice to dish, then grilled chicken and then add sauteed asparagus on top. Grate lemon peel and squeeze half of a lemon juice over the top.
