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Chicken, Citrus, and Asparagus Platter

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Chicken, Citrus, and Asparagus Platter
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
359
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie359 kcal(17 %)
Protein28.11 g(29 %)
Fat24.23 g(21 %)
Carbohydrates8.96 g(6 %)
Sugar added1.44 g(6 %)
Roughage2.11 g(7 %)
Vitamin A100.79 mg(12,599 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.82 mg(7 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.17 mg(15 %)
Niacin17.84 mg(149 %)
Vitamin B₆0.58 mg(41 %)
Folate68.94 μg(23 %)
Pantothenic acid1.12 mg(19 %)
Biotin0.77 μg(2 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C25.38 mg(27 %)
Potassium435.38 mg(11 %)
Calcium33.69 mg(3 %)
Magnesium37.39 mg(12 %)
Iron1.34 mg(9 %)
Zinc1.15 mg(14 %)
Saturated fatty acids3.69 g
Cholesterol73.1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 ½ cups
green Asparagus (trimmed)
1
small, red Endive (torn into pieces)
4
Chicken breasts 120 g each (with skin)
6 tablespoons
1
Grapefruit (filleted, juice retained)
1 teaspoon
1 tablespoon
freshly chopped mint

Preparation steps

1.
Peel the lower third of the asparagus and let the stalks simmer in salted water for 6-8 minutes until cooked. Refresh in iced water, drain, and cut into 3-4 cm lengths on the diagonal.
2.
Season the chicken breasts with salt and ground black pepper. Fry in 1-2 tbsp of hot oil, skin side down, for around 5 minutes until golden brown. Turn over and cook on a moderate heat for 3-4 minutes until done.
3.
Mix the grapefruit juice with the honey and the remaining olive oil, and 1-2 tbsp of water. Add the mint and season to taste with salt and ground black pepper.
4.
Arrange the endive and the asparagus on plates. Cut the chicken breasts into slices and arrange on the salad with the grapefruit segments. Serve drizzled with dressing.