Ingredients:
- 6 boneless skinless chicken breast halves
- 10 asparagus spears, blanched and cut into pieces
Directions:
- In a shallow glass baking dish, combine 1/4 cup broth, garlic, rosemary, oil, soy sauce, sugar and pepper. Add chicken; turn to coat. Cover and refrigerate at least 1 hour.
- In a saucepan, cook rice in water and remaining broth until tender and fluffy, about 20 minutes.
- Meanwhile, in a skillet, cook chicken in marinade over medium-high heat for about 7 minutes on each side or until chicken juices run clear. Remove rice from the heat; add asparagus, lemon peel and lemon-pepper. Spoon onto individual plates. Cut chicken into strips and arrange over rice. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 393.26 Kcal (1647 kJ) | ||
| Calories from fat | 93.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.38g | 16% | |
|---|---|---|---|
| Cholesterol | 139.63mg | 47% | |
| Sodium | 953.79mg | 40% | |
| Potassium | 809.52mg | 17% | |
| Total Carbs | 26.14g | 9% | |
| Sugars | 1.34g | 5% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 50.87g | 102% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 1mg | 5% | |
| Calcium | 30.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 120.32 Kcal (504 kJ) | ||
| Calories from fat | 28.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 16% | |
|---|---|---|---|
| Cholesterol | 42.72mg | 47% | |
| Sodium | 291.81mg | 40% | |
| Potassium | 247.67mg | 17% | |
| Total Carbs | 8g | 9% | |
| Sugars | 0.41g | 5% | |
| Dietary Fiber | 0.6g | 8% | |
| Protein | 15.56g | 102% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 0.3mg | 5% | |
| Calcium | 9.4mg | 3% | |
* 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.
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