QualityHealth Home > Recipes > Heart Health Center > Breast of Chicken with Asparagus and Carrots Recipe

Breast of Chicken with Asparagus and Carrots

Preparation time: 15 min Servings: 4
Cooking time: 20 min

Ingredients:

2 tsp lemon juice
2 tbsp unsalted butter, melted
1/8 tsp cayenne
heavy duty aluminum foil
4 boneless, skinless chicken breast halves, cut crosswise into .25 in. strips
1/2 lb asparagus, trimmed and cut into 1 in. lengths
1 carrot, cut into .125 in. rounds
1 small onion, thinly sliced
1/2 tsp tarragon

Cooking Directions:

Preheat oven to 450°F. Tear off 1 large piece of foil for each serving. Arrange sliced chicken in center of lower half of each length of foil. Season with salt and pepper to taste. Top with equal amounts of asparagus, carrot, and onion. Combine remaining ingredients and salt to taste in a bowl. Pour equal amounts of butter mixture over each. Fold two ends of foil together and tightly fold 3 or 4 times. Repeat process with ends to seal packet tightly. Arrange foil packets in a single layer on a baking sheet. Bake 20 minutes and serve.

Nutritionist Recommended For:

Nutrition Facts

Calories 220
% Calories From Fat 36.8%
Total Fat 9g
Saturated Fats 4.5g
Mono-unsaturated Fats 2.6g
Poly-unsaturated Fats 0.9g
Cholesterol 88mg
Sodium 73mg
Total Carbohydrates 4.9g
Dietary Fiber 1.8g
Sugar 2.2g
Protein 28g

More Information

Vitamins

Thiamin B1 0.16 mg
Vitamin B12 0.3 mcg
Vitamin K 26 mcg
Vitamin A 2600 IU
Niacin B3 12 mg
Pantothenic Acid 1 mg
Riboflavin B2 0.19 mg
Vitamin C 5.6 mg
Vitamin D 0 IU
Vitamin B6 0.61 mg
Vitamin E 1.2 mg
Choline 86 mg

Minerals

Manganese 0.15 mg
Magnesium 36 mg
Calcium 35 mg
Zinc 1.2 mg
Phosphorus 240 mg
Copper 0.16 mg
Fluoride 5.7 mcg
Selenium 25 mcg
Sodium 73 mg
Potassium 390 mg
Iron 2.2 mg

Heart Health Center

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