Sonoma Mediterranean diet recipe
223 calories
5 g fat
5 g carb
2 g fiber
35 g protein
1. Snap off and discard woody bases from asparagus. Bias-slice asparagus into 1" pieces (about 1 1/2 cups); set aside
2. Sprinkle chicken with herb seasoning, garlic, salt and pepper. In a large nonstick skillet, cook chicken in hot oil over medium high heat for 3 minutes.
3. Turn chicken; and asparagus, bell pepper strips and wine. Bring to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until chicken is no longer pink and vegetables are crisp. Stir veggies occasionally. Using a slotted spoon, transfer chicken and vegetables to serving plates. Stir parsely and lemon juice into cooking juices in skillet. Season to taste with additional salt and pepper. Spoon over chicken.
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Serving Size: 1 Serving (1066g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1076 | ||
Calories from Fat: 112 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 547.5mg | 168 % | |
Sodium 693.3mg | 24 % | |
Potassium 2666.1mg | 70 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 4.1g | ||
Protein 220.4g | 315 % | |
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: 1076
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