Grilled Curry Chicken + Asparagus over Lentil Quinoa Rice Mix

Chef's Pick

Grilled Curry Chicken + Asparagus over Lentil Quinoa Rice Mix

  • 13 min.

  • 500 cal.

  • 2 serv.

  • Mild

Ingredients
Instructions

Cook time: 13 minutes

Heat skillet over med-high + warm rice with 1 tbsp water for 2 min, stirring occasionally; add to bowls

Slice asparagus into ½-inch pieces, keeping tips whole; heat 1 tbsp oil in skillet over med-high, add asparagus + salt/pep; sauté 4-6 min until tender + bright green; add to bowls

Heat lightly oiled skillet over med-high; pat chicken breasts dry + sear 2 min per side until warmed through, then slice + add to bowls

Drizzle on 1-2 tbsp curry per bowl + enjoy!</p> 

Nutrition

Servings: 2

Amount per serving

500

Calories

9g

Fat

53g

Carbs

10g

Fiber

36g

Protein

6g

Sugars

Calories per serving

500

Total Fat

9g

12

Saturated Fat

1g

5%

Trans Fat

0g

Cholesterol

75mg

25%

Sodium

830mg

37%

Total Carbohydrates

53g

20%

Dietary Fiber

10g

36%

Total Sugars

6g

Included 1g added sugars

2%

Protein

36g

Vitamin D

0%

Vitamin C

2%

Calcium

7%

Iron

25%

Potassium

15%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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