If you’ve never thrown fresh lemons on the grill, try it: The slight edge of char intensifies their tartness, and they look gorgeous. The marinade is more of a wet rub since the chicken goes straight to the grill, though you could refrigerate up to a day ahead. This salad is endlessly adaptable for spring and summer vegetables: Try shaved carrot and summer squash ribbons, haricots verts, or even just a shower of fresh herbs.
Source: Cooking Light magazine
Toss asparagus and green onions with 2 T EVOO in a large bowl, then set aside
Grate lemon rinds to equal 2 teaspoons
Halve lemons crosswise and reserve
Combine rind, oregano, canola oil, garlic, 1/4 t Kosher salt and 1/4 t pepper in the large bowl
Add chicken and toss to coat
Grill chicken on barbecue until done
Add asparagus, green onions, lemon halves to grill, cut sides down, with about 15 minutes to go and cook until charred
Remove chicken and veggies from grill
Cut chicken into slices, and asparagus and green onions into 1-inch pieces
While chicken and veggies are on grill:
Combine remaining 1/2 t salt, remaining 1/4 t pepper, EVOO and vinegar in a large bowl
Add asparagus, green onions, and arugula and toss
Serve with chicken and lemon halves
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (201g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 99 (70%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 244.8mg||8 %|
|Potassium 440.7mg||12 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 7.3g|
|Protein 3.6g||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: 141
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