Lemon Chicken with Green Asparagus
Lemon Chicken with Green Asparagus - Lemon Chicken with Green Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 76.5 μg | (128 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 29.1 mg | (243 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 788 mg | (20 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 360 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 lemons
- 14 sprigs Lemon thyme
- 6 Tbsps olive oil
- salt
- peppers
- 4 Chicken breasts (each about 180 grams, ready to cook, with skin)
- 700 grams green Asparagus
Preparation steps
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.
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.
Meanwhile, rinse asparagus, peel lower third, cut off tough ends and boil spears in salted boiling water for about 7 minutes. Drain well.
For the vinaigrette, mix remaining olive oil with 2 tablespoons lemon juice.
Lay marinated chicken breasts on hot grill and grill on each side for 5-8 minutes. Cook halved lemons cut-side down on grill.
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.
