Learn how to make Lemon-Asparagus Chicken with Dill, one of Rita's recipes for healthy pregnancy weight.

Lemon-Asparagus Chicken with Dill


  • 1 cup cooked brown rice, kept warm
  • 2 cups asparagus, cut into 2-inch pieces
  • Cooking spray
  • 6 ounces boneless chicken breast, cut into bite-size pieces
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1½ teaspoons dried fill weed
  • 2 tablespoons finely chopped fresh parsley


  1. Bring water to a boil in skillet. Add asparagus pieces and boil, covered, for 3 minutes or until crisp-tender. Drain and set aside. Wipe out skillet
  2. Coat skillet with cooking spray. Heat over medium-high heat until hot. Add chicken pieces. Cook for 3 minutes or until no longer pink. Use 2 utensils to toss the chicken. Remove from heat; add asparagus. Cover and keep warm.
  3. Combine lemon juice, oil, dill and salt in small bowl.
  4. Add rice, lemon juice mixture and parsley to chicken-asparagus mixture. Stir to combine.