Directions:
- Make Dressing. Whisk together olive oil, lemon juice, garlic, grated lemon rind, salt and pepper in a small bowl until well blended
- Heat 2 tablespoons lemon dressing in a large skillet over medium heat. Add chicken and asparagus; stir fry for 8 to 10 minutes or until cooked through.
- Stir chopped fresh dill into remaining lemon dressing. Add cherry tomatoes and dill dressing to skillet; cook until heated through, about 1 minute.
- To serve, line serving platter with salad greens. Spoon warm chicken with sauce over greens. Top with quartered hard-cooked eggs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.84 Kcal (1381 kJ) | ||
| Calories from fat | 193.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.47g | 33% | |
|---|---|---|---|
| Cholesterol | 165.3mg | 55% | |
| Sodium | 601.22mg | 25% | |
| Potassium | 668.33mg | 14% | |
| Total Carbs | 8.04g | 3% | |
| Sugars | 3.45g | 14% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 28.69g | 57% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 2.9mg | 16% | |
| Calcium | 52.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 107.51 Kcal (450 kJ) | ||
| Calories from fat | 63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 33% | |
|---|---|---|---|
| Cholesterol | 53.88mg | 55% | |
| Sodium | 195.97mg | 25% | |
| Potassium | 217.84mg | 14% | |
| Total Carbs | 2.62g | 3% | |
| Sugars | 1.12g | 14% | |
| Dietary Fiber | 0.84g | 10% | |
| Protein | 9.35g | 57% | |
| Vitamin C | 5.4mg | 28% | |
| Iron | 0.9mg | 16% | |
| Calcium | 17.2mg | 5% | |
* 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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