2 tablespoons olive oil
1 whole boneless and skinless chicken breast, cut into 1/2 inch slices
Salt and pepper
4 cloves garlic, minced
1/2 red pepper, seeded and diced
1/2 pound asparagus, trimmed and cut into 1-2 inch pieces
1 teaspoon lemon zest
1/2 cup water, white wine or chicken stock
3 cups cooked rice
In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.
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