Ingredients
Scale
- 1 lb chicken breast, cut into chunks
- 1 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves, minced
- 1 tsp paprika
- ½ tsp chili flakes (optional)
- ½ tsp onion powder
- Salt & black pepper to taste
- 1 tsp parsley (fresh or dried)
- 1 cup long grain white rice
- 2 cups water or chicken broth
- ½ tsp turmeric
- ¼ tsp garlic powder
- Salt to taste
- 1 tsp oil or butter
- 1 bunch fresh asparagus, trimmed
- 1 tbsp olive oil or butter
- 2 garlic cloves, minced
- Salt & pepper to taste
- Chili flakes (optional)
Instructions
- Make the yellow rice: In a pot, bring water or broth to a boil. Add turmeric, garlic powder, oil, salt, and rice. Stir, cover, and cook over low heat for 15 mins or until fluffy.
- Cook the chicken: Heat olive oil and butter in a pan. Add chicken and season with paprika, chili flakes, onion powder, salt, and pepper. Cook on medium-high for 6–8 minutes, until golden and cooked through. Add garlic and parsley in the last minute, tossing well.
- Sauté the asparagus: In another pan, heat oil or butter. Add garlic and asparagus, season with salt and pepper. Cook for 4–5 minutes until tender-crisp with slight browning. Add chili flakes if you like it spicy.
- Assemble your plate – Scoop rice, top with sizzling chicken bites, and serve with garlic asparagus on the side.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Pan-Cooked
- Cuisine: American