Prep Time: about 5 Min | Cook Time: about 5 Min | Serves 4
- ¾ pound boneless, skinless chicken breast
- 1 teaspoon oil
- One bunch of asparagus
- 2 tablespoons water
- 1 teaspoon balsamic vinegar
- 4 cups arugula
- Juice of one lemon
- 1 teaspoon olive oil
- 2 tablespoons Parmesan cheese
- Salt and pepper
- Lightly pound chicken breast and season with salt and pepper. Heat teaspoon of oil in a large nonstick pan; when hot but not smoking, add chicken and cook turning once until golden, about 3 minutes per side. Let stand 2 minutes, then slice thinly and divide among four plates.
- Place asparagus in baking dish with 2 tablespoons water. Cover loosely with plastic wrap and microwave on high until done, about 2 to 3 minutes for one bunch. Toss with balsamic vinegar, salt and pepper. Divide among four plates
- Toss arugula with lemon juice, drizzle with olive oil and sprinkle with Parmesan cheese.
Calories 188.93
Fat — Total 6.27grams
Saturated Fat 1.68grams
Protein 28.93grams
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