Fat: 12g Sat. Fat: 2g
1) Heat 1 tbsp of the oil in a large skillet over medium-high heat. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper. Working in two batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side (adding more oil to the skillet if needed); transfer to plates.
2) In a large bowl, whisk together the vinegar, the remaining 2 tbsp oil and 1/2 tsp each salt and pepper. Add the arugula, radishes, edamame, and onion and toss to combine. Serve with the chicken.
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|Serving Size: 1 Serving (66g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 91 (87%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.3mg||0 %|
|Potassium 65.2mg||2 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.9g|
|Protein 0.4g||1 %|
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Calories per serving: 105
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