. . . in the distant, early morning . . .

Garlic Chicken and Veggies

Nutrition Information

• • Calories: 189

• • Total Fat (g): 1.6

• • Saturated Fat (g): .18

• • Polyunsaturated (g): .094

• • Monounsaturated (g): .006

• • Trans Fat (g): 0

• • Cholesterol (mg): 92

• • Sodium (mg): 69

• • Total Carbs (g): 10

• • Dietary Fiber (g): 2.3

• • Sugars (g): 4.52

• • Protein (g): 34.21

• • Vitamin A: 11%

• • Vitamin C: 13%

• • Calcium: 2%

• • Iron: 13%

• • Potassium: 373mg

• • Vitamin B6: 12%

• • Vitamin E: 3%

• • Vitamin K: 23%

• • Thiamin: 8%

• • Riboflavin: 17%

• • Niacin: 12%

• • Folate: 8%

• • Panthothenic Acid: 8%

• • Phosphorus: 10%

• • Magnesium: 4%

• • Zinc: 4%

• • Selenium: 11%

• • Copper: 13%

• • Manganese: 8%

• • : Breakdown taking from MyNetDiary after combining all ingredients in a "recipe".

Ingredients

• • 1/2 cup Green onions

• • 1/2 Red Bell Pepper

• • 1 Asparagus

• • 1/4 Portabello Mushroom

• • Garlic to taste

• • 1 tsp Lime Juice

• • 1 tbsp and a sprinkling Olive Oil

• • 4oz Chicken Breast

Process

• 1. Heat pan to low-medium heat

• 2. Add 1tbsp olive oil and rotate pan until the oil is spread out

• 3. Dice all vegetables and mushroom

• 4. Fillet chicken breast nice and thin

• 5. Sprinkle garlic on both sides of chicken and on all vegetables

• 6. Add chicken to pan and sear both sides

• 7. Lower heat a tad and add veggies

• 8. Sprinkle on some oil oil and lime juice

• 9. Put cover on pan and let cook

• 10. Turn chicken after a few minutes, move veggies around

• 11. Remove when yummy looking

• 12. Add lemon to taste, eat!

• 13. Makes one fairly small serving, can increase amount to fill. Paleo friendly!

• 14. Add other veggies to taste and experiment!

-Lisa, on March 12, 2011 at 6:49 pm

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