Chicken and Rice with Spring Vegetables | America's Test Kitchen

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 and 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