- 2 cups brown rice
- 3 cups chicken broth
- 1 1/2 pounds skinless, boneless chicken breast
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh tarragon (or your favorite fresh herb)
- 1/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1/2 lemon, zested
- 1/2 lemon, juiced
- 20 asparagus spears, tough ends trimmed, cut in half crosswise
- 1/2 small red onion, thinly sliced
- 1 garlic clove, smashed and finely chopped
- Rinse the rice in a fine-mesh strainer and add to a rice cooker. Add 2 1/2 cups of the chicken broth. Cover the rice cooker and turn it on.
- Meanwhile, cut the chicken breast in half lengthwise, then cut each half into 1/4-inch-thick slices. Transfer the chicken to a shallow bowl. In a small bowl, mix the olive oil with the tarragon, salt, pepper and the lemon juice and zest. Drizzle the marinade over the chicken slices, stir to coat and set aside.
- When the rice is done (and the machine switches off), remove the lid and spread the chicken in a single layer over the rice, then sprinkle the onion and garlic over the chicken. Spread the asparagus in an even layer on top, then pour the remaining 1/2 cup of chicken broth around the edge of the rice cooker; cover the rice cooker. Turn on the rice cooker again and cook until the chicken is done, about 10-15 minutes. Toss the mixture well before serving.