Lemon Hoisin Glazed Chicken on Roasted Asparagus Cherry Rice
Elevate your weeknight dinner routine with this vibrant and flavor-packed recipe for Lemon Hoisin Glazed Chicken on Roasted Asparagus Cherry Rice. Juicy chicken breasts are seared to golden perfection, brushed with a tangy-sweet hoisin, honey, and lemon glaze, and baked until tender. Paired with crispy, oven-roasted asparagus and a bed of fluffy long-grain rice infused with the sweetness of dried cherries and a touch of fresh parsley, this dish combines bold flavors and wholesome ingredients in every bite. Perfect for a family meal or an elegant dinner party, this recipe is ready in just an hour and delivers a symphony of sweet, savory, and citrusy notes. Serve this stunning entree for a complete, crowd-pleasing meal that’s as satisfying as it is impressive.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 6 tablespoons Hoisin sauce
- 2 tablespoons Honey
- 1 tablespoon Soy sauce
- 3 tablespoons Lemon juice
- 2 Garlic cloves
- 0.5 teaspoons Ground ginger
- 4 tablespoons Olive oil
- 1 pound Asparagus
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Long-grain white rice
- 3 cups Chicken stock
- 0.5 cups Dried cherries
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together hoisin sauce, honey, soy sauce, lemon juice, minced garlic, and ground ginger to create the glaze.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 minutes per side until golden brown. Remove from heat.
Brush the hoisin glaze generously over the chicken breasts and set aside.
Trim the asparagus and toss with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the asparagus on a baking sheet.
Place the asparagus in the oven and roast for 15-20 minutes, until tender and slightly charred.
In the same skillet as the chicken, transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
While the chicken and asparagus are roasting, prepare the rice. In a medium saucepan, combine the rice, chicken stock, and remaining 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
Once the rice is cooked, remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in dried cherries and chopped parsley.
To serve, scoop the cherry rice onto plates and layer with roasted asparagus. Place the glazed chicken on top and drizzle with any remaining glaze from the skillet. Enjoy!
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 33.0 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 857 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
