Chicken and Rice with Spring Vegetables
We freshen up this often-stodgy dish by adding peas, asparagus, basil, and the earthy flavor of toasted orzo.
Keywords
- Main Courses
- Chicken
- Rice
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Ingredients
- 1/2 cup orzo
- 4 tablespoons vegetable oil
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Salt
- pepper
- 1 cup long grain white rice
- 1 onion, chopped fine
- 4 garlic cloves, minced
- 2 1/4 cups low-sodium chicken broth
- 1/4 cup white wine
- 1 cup frozen peas, thawed
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon grated lemon zest
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