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    Home » Recipes » Chicken

    May 9, 2019

    Asparagus Pesto Chicken with Vegetable Rice

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    Jump to Recipe Print Recipe

    An asparagus pesto recipe is not something you see every day. My friend asked me to cook for her and this is some ingredients she had in her fridge and pantry. This is the dish I came up with asparagus and the flavors did not disappoint.

    Asparagus-Pesto-Chicken-with-Vegetable-Rice

    Asparagus Pesto Chicken with Vegetable Rice Cooking Tips:

    This recipe has a few steps to it, to be more efficient in the kitchen, sit out all your ingredients.

    Use your favorite piece of chicken for this recipe.

    Can you make ahead?

    Freezer: Jasmine Vegetable Rice: After rice cools off, store in a freezer storage bag. Keep in the freezer for 5 months max. Thaw 48 hours before using.

    Fridge: Asparagus Pesto Chicken: After chicken cools off, place in an airtight container in the fridge for 7 days max.

    Jasmine Rice: After rice cools off, place in an airtight container in the fridge for 7 days max.

    Reheating: Asparagus Pesto Chicken: Pop in a 350-degree oven for 10-15 minutes.

    Jasmine Rice: Bring a small amount of stock or water to a boil and stir in rice, cook until hot. *A ¼ cup of liquid will be enough for 1 cup.

    latest Recipe Video:

    Substitution Options:

    Add your favorite vegetables to the vegetable rice.

    Basmati is a great substitute for jasmine rice.

    what to serve with Asparagus Pesto Chicken with Vegetable Rice?

    • Strawberry Whisky Cake
    • Moist Southern Cornbread
    • Southern Mojitos
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    Meal Ideas:

    • Coconut Coffee Brownies
    • Blackened Shrimp with Summer Vegetables
    • Coco Beignets

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    Recipe:

    📖 Recipe

    Asparagus-Pesto-Chicken-with-Vegetable-Rice

    Asparagus Pesto Chicken with Vegetable Rice

    Kenneth Temple
    Asparagus Pesto Chicken with Vegetable Rice- Every now and then you have to apply some new different techniques to a favorite dish. That’s how I came up with the idea to make a pesto out of asparagus and the flavors did not disappoint.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 persons
    Calories 1588 kcal

    Ingredients
      

    Chicken

    • 1 lbs. chicken tenders
    • zest of half a lemon
    • 2 teaspoons kosher salt
    • 1 ½ teaspoons black pepper
    • 1 ½ teaspoons garlic powder
    • 1 ½ teaspoons cayenne
    • 1 ½ teaspoons Italian herbs

    Vegetable Rice

    • 1 tablespoon canola oil
    • ½ medium onion chopped
    • ½ red bell pepper chopped
    • ½ orange bell pepper chopped
    • 1 garlic clove chopped
    • 1 tablespoon ginger chopped
    • 1 ¼ cup jasmine rice
    • 2 cups low sodium chicken stock
    • 1 teaspoon kosher salt
    • 1 teaspoon black pepper

    Asparagus Pesto

    • 12 asparagus trimmed
    • 1 tablespoon kosher salt
    • 1 cup walnuts
    • 1 garlic clove chopped
    • 2 cups basil leaves plus more for garnish
    • 1 ¼ cup shredded parmesan cheese
    • ½ teaspoon black pepper
    • ⅛ teaspoon kosher salt
    • ½ teaspoon cayenne
    • 1-1 ½ cups olive oil

    Instructions
     

    • Season chicken evenly on both sides with lemon zest, spices and herbs, sit to the side while you prepare the remaining components.
    • In a pot over medium heat, add oil, onion and bell peppers cook for 3 minutes. Add garlic and ginger stir then add rice, salt and pepper cook for 1 minute, add stock bring to a boil reduce heat cover with lid and cook on low heat for 14 minutes.
    • To make pesto, add enough water to a pot to cover asparagus bring water to a boil add 1 tablespoon of salt. Add asparagus and cook for 2-3 minutes depending on the thickness. Drain and add to a food blender. Add walnuts, garlic, basil, parmesan, black pepper, salt and cayenne. Cut on high and slowly add oil. Pesto should be smooth and not clumpy. If pesto is to thick add 1 tablespoon of water at a time until smooth.

    Notes

    Preheat oven to 375 F

    Nutrition

    Serving: 0gCalories: 1588kcalCarbohydrates: 85gProtein: 73gFat: 121gSaturated Fat: 22gPolyunsaturated Fat: 25gMonounsaturated Fat: 69gTrans Fat: 0.03gCholesterol: 94mgSodium: 4326mgPotassium: 4065mgFiber: 50gSugar: 6gVitamin A: 2896IUVitamin C: 46mgCalcium: 3108mgIron: 110mg
    Keyword pesto chicken, vegetable rice
    Cooked this recipe?Let me know how it was!
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    5 from 4 votes (4 ratings without comment)

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    I am a "Food Networks Chopped Champion" from New Orleans, Louisiana, and I love cooking the best Southern Creole classics from scratch.

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