Lemon-Herb Chicken over Warm Vegetable Primavera Rice Salad

Directions

1. Rinse the basmati rice in cold water using a strainer, then drain and place it in a small saucepan with broth and a pinch of salt. Bring to a boil over high heat.
2. Once boiling, cover and reduce heat to low; simmer until the liquid is absorbed and the rice is tender, about 15–18 minutes. Remove from heat and let it rest, still covered, for 5 minutes.
3. Wash and dry the asparagus, zucchini, peas, and any other fresh produce. Cut zucchini into small dice and trim the asparagus into 1-inch pieces; combine in a medium bowl with the peas.
4. Preheat a nonstick skillet over medium-high heat and add a thin layer of oil to coat the bottom.
5. Sauté the vegetables with salt and pepper, stirring occasionally, until the zucchini and asparagus begin to soften, about 3–4 minutes. Transfer to the bowl and keep warm.
6. Zest a lemon into a small bowl, then set the lemon aside for later; finely chop parsley and chives, and mince garlic. Add them to the bowl with the zest.
7. Season the herb mixture with a pinch of salt, and stir in the minced garlic. Set this herb mix aside while you cook the chicken.
8. Pat the chicken dry and cut into bite-sized pieces. Add more oil to the skillet if needed, then cook the chicken until golden and cooked through, 5–7 minutes, seasoning with salt and pepper.
9. Return the vegetables to the skillet briefly to rewarm, then transfer them to the bowl with the herb mixture. Squeeze in lemon juice, drizzle with oil, and mix to coat the veg.
10. Fold the warm rice into the bowl with the vegetables and herb mixture, then combine everything until evenly mixed. Spoon the mixture onto plates and top with the warm chicken.