A simple chicken and asparagus stirfry served over rice
- Cut the chicken breast into 1/2" pieces
- Add approx. 2 tbsp Extra Virgin Olive Oil, mix and let sit for 5 mins
- Cook the chicken in a fry pan untill opaque
- Sautee the vegitables in a wok w/ olive oil and soy sauce untill thouroghly cooked down
- Combine the ingreadients and simmer for 15 mins
- Serve over rice
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 6 | ||
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Calories: 144 | ||
Calories from Fat: 13 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 57mg | 18 % | |
Sodium 71.4mg | 2 % | |
Potassium 506.3mg | 13 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 4.5g | ||
Protein 25.8g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 144
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