Go Back
–+ servings
Print Add to Collection

Southwest Chicken and Asparagus with white bean Bowl

Servings 1
Calories 500kcal

Ingredients

  • 130 g chicken breast Flatten chicken breast to 3/4", coat with olive oil and Moroccan spice mix, bake at 325 F for 6 minutes - turn and bake for 4 minutes
  • 60 g quinoa
  • 60 g cannellini bean canned - drained
  • 50 g asparagus blanched - cut into 1" pieces
  • 30 g red pepper roasted
  • 20 g red onion pickled
  • 25 g lettuce shredded
  • 56 g balsamic dressing
  • 5 g parsley fine chopped

Instructions

  • Carefully follow chicken prep instructions. Check for internal temperature of 165 F. After baking cut into 3/4" strips - 90g cooked per serving.
  • Thoroughly wash and drain cannellini beans.
    Plate quinoa then lay chicken strips on top. Add 2oz cup Balsamic dressing then plate remaining ingredients. Garnish with chopped parsley.

Nutrition

Serving: 1g | Calories: 500kcal | Carbohydrates: 32g | Protein: 36g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 801mg | Potassium: 854mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3632IU | Vitamin C: 53mg | Calcium: 93mg | Iron: 4mg