Asparagus with Griddled Chicken
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 5 h.
Ready in
Calories:
343
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 36.5 μg | (61 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.2 mg | (260 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 713 mg | (18 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 380 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For chicken
- ¼ cup lemon juice
- ½ cup olive oil
- Sea salt (to taste)
- ground Black pepper (to taste)
- 2 cloves garlic cloves (peeled and minced)
- 1 small onion (minced)
- ¼ tsp thyme
- ¼ tsp Cumin
- 6 Chicken breasts (halves)
- For asparagus
- 16 ozs fresh Asparagus
- 2 Tbsps extra virgin olive oil
- 1 tsp fresh lemon juice
- salt (to taste)
- ground Black pepper (to taste)
Preparation steps
1.
For chicken:
2.
In a small glass bowl combine the first eight ingredients to create the marinade, whisking to blend.
3.
Place the chicken and the marinade in a one gallon resealable plastic storage bag. Squeeze bag to coat the chicken. Seal and refrigerate for at least 4 hours or overnight.
4.
Preheat grill to medium-high heat.
5.
Grill chicken for 8 to 10 minutes on each side, or until a meat thermometer inserted into the center of the breast registers 170º F.
6.
For asparagus:
7.
Cut off tough ends of asparagus and discard. Cut into 1 to 2 inch sections, slicing the asparagus on a diagonal.
8.
Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Boil the asparagus for 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil and lemon juice. Salt and pepper to taste. Serve warm with chicken.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
