Directions:
- In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet and 2 tablespoons butter. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until water is absorbed.
- Meanwhile, in a large skillet, saute chicken and salt in remaining butter until chicken is no longer pink. Add the carrot, lemon juice, garlic and lemon peel if desired; cook and stir for 1-2 minutes or until carrot is crisp-tender. Stir into rice mixture. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.19 Kcal (1357 kJ) | ||
| Calories from fat | 135 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15g | 23% | |
|---|---|---|---|
| Cholesterol | 50.17mg | 17% | |
| Sodium | 629.17mg | 26% | |
| Potassium | 691.46mg | 15% | |
| Total Carbs | 23.42g | 8% | |
| Sugars | 5.66g | 23% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 28.46g | 57% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.1mg | 12% | |
| Calcium | 52.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 95.97 Kcal (402 kJ) | ||
| Calories from fat | 39.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 23% | |
|---|---|---|---|
| Cholesterol | 14.85mg | 17% | |
| Sodium | 186.26mg | 26% | |
| Potassium | 204.7mg | 15% | |
| Total Carbs | 6.93g | 8% | |
| Sugars | 1.67g | 23% | |
| Dietary Fiber | 1.16g | 16% | |
| Protein | 8.43g | 57% | |
| Vitamin C | 2.5mg | 14% | |
| Iron | 0.6mg | 12% | |
| Calcium | 15.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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