A spicy and nice looking dinner that doesn't take much time and is something else to do with chicken.
Mix chipolte marinade to package instructions. Marinate chicken for 1/2 hour.
Prepare rice as per package instructions except add non salt seasoning to water before rice.
Mix together vegetable stock and mushrooms and chicken base. Bring to a boil. Reduct to a simmer for 20 minutes. Prepare rue with butter and flour and add to mushrooms. Stir at a bare boil till thickened. Keep warm.
Trim asparagus and shave. Wet the stalks and salt and pepper to taste.
Remove chicken from marinade, discard marinade. Skewer chicken length wise in an in and out weave.
Grill chicken or bake at 375 for 15 min or until done through, 170?.
Grll asparagus or bake at 375 till done but still a bit crunchy.
Serve chicken on skewers over rice with some of the mushroom sauce on top.
Serve asparagus with mushrooms over the top and a little asiago cheese shredded on top
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 2 | ||
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Calories: 60 | ||
Calories from Fat: 6 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.3mg | 0 % | |
Potassium 762.3mg | 20 % | |
Total Carbohydrate 9.9g | 3 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 5.8g | ||
Protein 7.7g | 11 % | |
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: 60
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