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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 x chicken breasts without skin salt pepper
- 4 x cloves garlic cloves
- 1/2 x red pepper seeded & trimmed
- 1/2 lb asparagus spears trimmed
- 1 tsp lemon zest
- 1/2 c. chicken stock
- 3 c. cooked rice
Direcciones
- In a large non-stick skillet heat the oil over medium high heat. Season the chicken pcs with the salt and pepper and add in to the skillet. Cook the chicken till golden, about 5 min. Stir in the garlic and red pepper. Add in the asparagus and cook for 1 minute. Stir in the zest and 1/2 c. liquid and bring to a simmer. Cover and cook for 3 min. Serve immediately over warm rice.
- NOTES : This was really good. Quick to make and reheats well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 2 servings | |
| Calories 417 | |
| Calories from Fat 70 | 17% |
| Total Fat 7.91g | 10% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.01g | |
| Cholesterol 13mg | 4% |
| Sodium 113mg | 5% |
| Potassium 364mg | 10% |
| Total Carbs 70.96g | 19% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.31g | 2% |
| Protein 13.87g | 22% |
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