Overhead view of rosemary chicken with asparagus lemon rice on a green plate.

Rosemary Chicken with Asparagus Lemon Rice

  • Servings


  • ¼ cup dry white wine
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon vegetable oil
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon ground black pepper
  • 6 boneless, skinless chicken breast halves
  • vegetable cooking spray
  • 3 cups cooked rice
  • 10 spears asparagus, blanched*, cut into 1-inch pieces
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon pepper
  • ½ teaspoon salt
  • lemon, sliced, for garnish
  • fresh rosemary sprigs, for garnish


  • Combine wine, garlic, rosemary, oil, soy sauce, sugar and pepper in large shallow glass dish. Add chicken, turning to coat; cover and marinate in refrigerator at least 1 hour.
  • Heat large skillet coated with cooking spray over medium-high heat until hot. Add chicken and marinade; cook 7 minutes on each side or until brown and no longer pink in center.
  • Combine rice, asparagus, lemon zest, lemon pepper and salt in large bowl.
  • To serve, spoon rice on individual serving plates. Cut chicken into strips; fan over rice. Garnish with lemon and rosemary.

Recipe Notes

*Plunge asparagus into boiling water, cook 3-to-4 minutes. Immediately transfer to ice water to keep them crisp-tender and bright green.

Nutrition Facts

  • Calories 294
  • Total Fat 6g
  • Cholesterol 73mg
  • Sodium 437mg
  • Carbohydrates 25g
  • Dietary Fiber 1g
  • Protein 30g