Place the chicken in a zip-lock bag and pour the Pomegranate vinegar in, then close the bag and 'toss' the chicken to coat completely.
Marinate in the fridge for 3 hours or more.
About 1 hour prior to serving time, place the butter Herb de Province EVO, and Italian herbs in a small bowl and heat in microwave for about 40 seconds, or enough to melt the butter.
Stir ingredients to thoroughly blend.
Place asparagus spears on a plate, then coat them with the butter/EVO/herb blend with a basting brush and set them aside.
Use a non-stick spray oil to coat the grilling pan, then pre-heat to 375 degrees
Distribute the asparagus spears on the grillling pan using tongs
Heat the Tuscan Herb EVO in a small skillet, then add the squash, peppers, and chicken.
COVER AND SIMMER
Grill the asparagus, turning periodically with tongs to ensure uniform cooking, and stir the chicken/squash/peppers after adding the Turmeric and Dill.
Cook for about 15 minutes and serve over 1/3 cup of herb rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (178g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 54 (62%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 44.5mg||2 %|
|Potassium 359.2mg||9 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 3.3g|
|Protein 3.8g||5 %|
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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: 87
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