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Asparagus Pesto Chicken with Vegetable Rice

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Asparagus Pesto Chicken with Vegetable Rice

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 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 1/4 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?

Meal Ideas:


Asparagus Pesto Chicken with Vegetable Rice

Asparagus Pesto Chicken with Vegetable Rice

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.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4



  • 1 lbs. chicken tenders
  • zest of half a lemon
  • 2 teaspoons 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 onion chopped
  • ½ red bell pepper chopped
  • ½ orange bell pepper chopped
  • 1 garlic chopped
  • 1 tablespoon ginger chopped
  • 1 ¼ cup jasmine rice
  • 2 cups unsalted chicken stock
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Asparagus Pesto

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


  • 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.


Preheat oven to 375 F


Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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