Chicken with Bell Peppers & Asparagus Spears
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 1
  • 1 chicken breast
  • 1 red, yellow, or orange bell pepper
  • 1/2 cup arugula, spinach and/or asparagus
  • 1/2 sliced carrot
  • 1/2 Asian cucumber
  • 1/4 cup of balsamic vinegar
  1. Bake or grill the chicken breast (or use leftover – prep time will be 15 min for leftover chicken and 25-30 minutes at 325ºF (165ºC) for baking).
  2. Chop bell pepper and asparagus to nice chunky pieces. Slice carrot and cucumbers into thin slices. Mix all vegetables together and top with balsamic vinegar.
  3. Served prepared vegetables along side the chicken breast.
Serving size: 1 Calories: 106 Fat: 1g Carbohydrates: 14g Sugar: 3g Sodium: 74mg Fiber: 2g Protein: 10g Cholesterol: 22mg
Bread is optional and not accounted for in nutrition guide.[br][br]Nutritional values are estimations, not exact values