lemon chicken on leafy asparagus salad
- Number of Servings: 2
Ingredients
1 large chicken breast skinned and bonedjuice 1/2 lemon1 clove garlic peeled and chopped1 stick fresh lemon grass (or 1 teaspn dried)Fresh ground black pepper to taste1 tspn cold pressed mixed seed oil100g asparagus spers100g mixed salad leaves8 baby courgettes1 tbsp lightly toasted pine nuts.
cut the chicke into thin strips , put into a non metalic bowl. Mix with lemon juice, garlic, lemon grass, black pepper and cold pressed oil. Cover and put in fridge while you prep the rest.
Place the asparagus and corgettes in the top of a steamer over boilin water and cook for 5 mins until slightly softened.
Arrange the mised leave on two serving plates and top with the steamed veg.
Brush non stick wok with oil and steam fry the chicken using the marinade to moister the pan after a min or two.
Cover with lid and leave on the heat for about 8 mins until the chicken is cooked through.
Spoon the chick and pan juices over the salad , sprinkle with pine nuts and serve.
Serving Size: serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user KIRJEN.
Place the asparagus and corgettes in the top of a steamer over boilin water and cook for 5 mins until slightly softened.
Arrange the mised leave on two serving plates and top with the steamed veg.
Brush non stick wok with oil and steam fry the chicken using the marinade to moister the pan after a min or two.
Cover with lid and leave on the heat for about 8 mins until the chicken is cooked through.
Spoon the chick and pan juices over the salad , sprinkle with pine nuts and serve.
Serving Size: serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user KIRJEN.
Nutritional Info Amount Per Serving
- Calories: 214.8
- Total Fat: 7.0 g
- Cholesterol: 68.4 mg
- Sodium: 91.3 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 1.8 g
- Protein: 30.7 g
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