Pan Seared Lemon Honey Chicken served over Earl Grey Tea Rice with Asparagus

I made this dish on a whim.  I was really intrigued by the idea of tea flavored rice.  I learned that it is a very popular technique in Japanese dishes, but is usually made with brown rice and green tea.  They turn theirs into something that is more along the lines of a porridge called Genmaicha.  Tea rice is not too common in American dishes, but I hope you enjoy this as much as I did!

Pan Seared Lemon Honey Chicken served over Earl Grey Tea Rice with Asparagus
Yields 4 generous servings

To Prepare Chicken
1. Pan sear thin sliced, boneless, skinless chicken breast on both sides in enough olive oil to coat the frying pan
2. Remove the chicken from the frying pan
3. Squeeze the juice of two large lemons and 8 ounces of honey in the frying pan and heat for a few minutes to deglaze the pan
4. Return the chicken to the frying pan and cook for 5 more minutes on low heat

To Prepare Rice
1. Prepare quick rice per the box directions, but add 3 Earl Grey teabags to the water before adding the rice
2. Keep the tea bags in the rice and water until ready to serve, and be sure to stir the rice well before serving

To Prepare Asparagus
1. Bring water to a rapid boil and cook a bundle of asparagus until tender

I feel it is best served with the chicken and some sauce over the rice, and the asparagus compliments it well as a side dish.

The final product!