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Start up the grill with this moist and delicious Thai inspired chicken dish.

Ingredients (4 servings)

For the Chicken

  • 2 garlic cloves, coarsely chopped
  • 1/2 cup cilantro, chopped
  • 2 Tablespoons Asian fish sauce
  • 1 Tablespoon toasted sesame oil
  • 4 (4 ounce) Boneless, skinless chicken breast halves

For the Grilled Asparagus and Mushrooms

  • 1 pound fresh asparagus cut into 2 – 2 1/2 inch sections
  • 1 – 8 oz. package of mushrooms, sliced
  • 2 Tablespoons olive oil

Instructions

For the Chicken
  • Put the first 4 ingredients in a food processor and process until smooth for the marinade.
  • Pour marinade over chicken breasts and place in the refrigerator for 15 minutes.
  • Prepare your grill or broiler.
  • Cook until the inside of the chicken is 165F on the meat thermometer.
  • Take off grill and allow the chicken breasts to rest for 5 minutes before serving, this prevents the meat from drying up.

For Grilled Asparagus and Mushrooms

  • Marinate asparagus and mushrooms in olive oil and season to taste with salt and pepper.
  • Lightly spray or grill basket with olive oil. Add the asparagus and mushrooms in the basket.
  • Stir fry until tender but still crisp (this can be done while chicken is resting).

Units per serving:

  • Protein: 4
  • Carbohydrates: .5
  • Condiments: 2

Nutrition facts per serving:

  • 257 Calories (114 calories from fat)
  • 13g Fat
  • 28g Protein
  • 3g Net Carbs
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