• Main
  • Recipes
  • Lemon-Garlic-Herb Chicken with Grilled Prosciutto Wrapped Asparagus and Pesto 3 Bean Salad Recipe

Lemon-Garlic-Herb Chicken with Grilled Prosciutto Wrapped Asparagus and Pesto 3 Bean Salad Recipe

Posted by
Rate It!
Lemon-Garlic-Herb Chicken with Grilled Prosciutto Wrapped Asparagus and Pesto 3 Bean Salad
Add your photo!
Ingredients
20
Count
Nutrition
853
Calories
Total time
45
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Heat grill or grill pan to medium-high.
  2. Fill a small skillet with about 1-inch water and bring to a boil.
  3. Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.
  4. Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve.
  5. Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear.
  6. Bring a medium saucepan of water to a boil.
  7. Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender.
  8. Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning.
  9. Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot.
  10. Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 853.21 Kcal (3572 kJ)
Calories from fat 546.96 Kcal
% Daily Value*
Total Fat 60.77g 93%
Cholesterol 165.86mg 55%
Sodium 978.18mg 41%
Potassium 1284.16mg 27%
Total Carbs 17.84g 6%
Sugars 4.64g 19%
Dietary Fiber 8.28g 33%
Protein 62.72g 125%
Vitamin C 38mg 63%
Vitamin A 1.5mg 49%
Iron 181.4mg 1008%
Calcium 147.6mg 15%
Amount Per 100 g
Calories 155.75 Kcal (652 kJ)
Calories from fat 99.85 Kcal
% Daily Value*
Total Fat 11.09g 93%
Cholesterol 30.28mg 55%
Sodium 178.57mg 41%
Potassium 234.43mg 27%
Total Carbs 3.26g 6%
Sugars 0.85g 19%
Dietary Fiber 1.51g 33%
Protein 11.45g 125%
Vitamin C 6.9mg 63%
Vitamin A 0.3mg 49%
Iron 33.1mg 1008%
Calcium 26.9mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 21.3
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top