The Pioneer Woman Tasty Kitchen
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Balsamic Asparagus and Mushrooms with Lemon & Thyme

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Level: Easy

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Description

This savory plant-based dish can be made in one pot with chicken or tofu, asparagus, mushrooms, and a delicious balsamic lemon thyme reduction!

Ingredients

  • 1 cup Wild Rice Or Whole Grain Rice Blend Or Brown Rice
  • 1 pound Boneless Skinless Chicken Breasts Or A Block Of Tofu Cut In Blocks
  • 1 teaspoon Olive Oil
  • 2 cloves Garlic, Minced
  • 8 ounces, weight Mushrooms, Sliced
  • 16 spears Asparagus (Less If The Spears Are Large)
  • ½  Onion, Chopped
  • ½ cups Low Sodium Vegetable Broth
  • 2-½ Tablespoons Balsamic Vinegar
  • 1 Tablespoon Lemon Juice (fresh Is Best)
  • ½ Tablespoons Fresh Lemon Thyme Or Regular Fresh Thyme Or 1/2 Teaspoon Dry Thyme
  • Salt And Pepper, to taste
  • 1 Tablespoon Parsley, Chopped

Preparation

Cook rice according to package instructions.

Season chicken or tofu blocks with salt and pepper. Heat the olive oil over medium high heat. Add the chicken or tofu and sear on both sides until golden brown, about 2–3 minutes. Remove and set aside.

Add garlic, mushrooms, asparagus, and onions to the skillet and cook for 3–4 minutes until vegetables begin to soften.

Add vegetable broth, balsamic vinegar, lemon juice, and thyme to the skillet. Stir and scrape any browned bits off the bottom of the pan. Add the chicken or tofu and let simmer for 10–15 minutes on low heat or until chicken is fully cooked (if you used chicken). Season to taste with salt and pepper. Serve garnished with parsley.

Note: If using chicken, make sure you pound the breasts flat or cut them in half! Cook time can be longer if you don’t, overcooking the vegetables.

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