Cook the chicken breasts with butter, salt and pepper (med high skillet, 5 min per side. Remove from heat and let sit for 10 min).
Combine cauliflower rice, asparagus, chicken stock in a pot and simmer until tender, adding additional water as needed. (Double batch takes 1/2 cup extra water and about 10 min to cook).
When finished, remove from heat, stir in nutritional yeast and serve with pan roasted chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (478g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 253 (50%)|
|Amt Per Serving||% DV|
|Total Fat 28.1g||38 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 162.2mg||50 %|
|Sodium 277.1mg||10 %|
|Potassium 901.8mg||24 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 5.1g|
|Protein 54.9g||78 %|
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: 510
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