Smoked Chicken with Asparagus and Eggs
|Saturated Fat Acids||4.9 g|
|Sugar added||2 g|
|Bread exchange unit||0.5|
- 1 pound
- 1 tablespoon
- 1 pinch
- 2 tablespoons
- 4 ounces
Rinse asparagus and drain. Trim the woody ends and peel lower third of spears if desired.
Heat the olive oil in a large non-stick pan. Add asparagus and cook for about 10 minutes over medium heat, turning occasionally. Season with salt and sugar.
Meanwhile, whisk eggs together with ajwar and salt to taste in a small bowl.
Heat a small non-stick skillet, pour in the egg mixture and cook over low heat for 3-5 minutes, pushing the egg mixture with a spatula from the outside edge to the center.
Slice chicken breast into strips, about 1 cm (approximately 1/2 inch) wide. Season asparagus with salt and pepper. Serve with scrambled eggs and chicken.