Try this Grilled Chicken with Spinach And Raspberries recipe, or contribute your own.
Suggest a better descriptionPreheat a prepared charcoal or top-of-stove grill or broiler. Grill chicken 4 inches from heat for 5 minutes on each side. Cool slightly and thinly slice. Combine raspberries, vinegar, mustard, basil, parsley, lemon juice, and pepper in the workbowl of a food processor or in a blender. Process briefly, but do not puree completely. Toss spinach with the raspberry mixture. Divide among 4 plates. Arrange grilled chicken slices over spinach. Top with orange slices and toasted walnuts. This recipe serves 4. Recipe Source: THE GARDEN VARIETY COOKBOOK by Sarah Schlesinger (c) 1992 Villard Books, a division of Random House, New york - 357 pages - $20.00 As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest Formatted for MasterCook by - MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-28-1996 Recipe by: Sarah Schlesinger
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Serving Size: 1 Serving (816g) | ||
Recipe Makes: 4 servings | ||
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Calories: 843 | ||
Calories from Fat: 189 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 460.6mg | 142 % | |
Sodium 573.3mg | 20 % | |
Potassium 1712.3mg | 45 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 5.4g | ||
Protein 142.2g | 203 % | |
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: 843
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