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Lemon Chicken with Green Asparagus

4.875
Average: 4.9 (8 votes)
(8 votes)
Lemon Chicken with Green Asparagus

Lemon Chicken with Green Asparagus - Lemon Chicken with Green Asparagus

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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
349
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie349 kcal(17 %)
Protein45 g(46 %)
Fat17 g(15 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E5.1 mg(43 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin29.1 mg(243 %)
Vitamin B₆1 mg(71 %)
Folate168 μg(56 %)
Pantothenic acid2.4 mg(40 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C35 mg(37 %)
Potassium788 mg(20 %)
Calcium75 mg(8 %)
Magnesium78 mg(26 %)
Iron3.7 mg(25 %)
Iodine11 μg(6 %)
Zinc2.6 mg(33 %)
Saturated fatty acids2.6 g
Uric acid360 mg
Cholesterol112 mg

Ingredients

for
4
Ingredients
4 lemons
14 sprigs Lemon thyme
6 tablespoons olive oil
salt
peppers
4 Chicken breasts (each about 180 grams, ready to cook, with skin)
700 grams green Asparagus
How healthy are the main ingredients?
olive oillemonsaltChicken breast

Preparation steps

1.

Rinse lemons in hot water and pat dry. Cut 2 lemons in half, zest the rest of the peel and squeeze juice. Rinse thyme, shake dry and pluck leaves from 6 branches.

2.

For marinade, mix lemon peel, 4 tablespoons lemon juice, 2 tablespoons oil and thyme leaves. Season with salt and pepper. Rinse chicken breast fillets in cold water, pat dry and brush with marinade. Cover and refrigerate for 1 hour.

3.

Meanwhile, rinse asparagus, peel lower third, cut off tough ends and boil spears in salted boiling water for about 7 minutes. Drain well.

4.

For the vinaigrette, mix remaining olive oil with 2 tablespoons lemon juice.

5.

Lay marinated chicken breasts on hot grill and grill on each side for 5-8 minutes. Cook halved lemons cut-side down on grill.

6.

Distribute asparagus among 4 plates. Drizzle with vinaigrette, lightly season with salt and pepper and top each serving with a chicken breast. Garnish each serving with 1/2 grilled lemon and 2 sprigs of thyme.