This one is pretty easy, especially if you have a good stovetop 'grill' (some people call them a 'bacon pan') for the asparagus. This recipe serves two, at about 320 calories (8 WW points) each.
Ingredients:
6 oz. grilled chicken breast strips (cooked)
3/4 lb. fresh asparagus
1/4 cup diced crookneck squash
1/2 small medium green pepper
1 Tbsp Herb de Province EVO
1 Tbsp Tuscan Herb EVO
2 Tbsp Pomegranate Balsamic vinegar
2 tsp Dill
4 tsp Italian herbs
2 tsp Turmeric
1 Tbsp butter
1 Tbsp fresh grated Romano cheese
Salt (we use Himalayan Pink Crystals) and fresh grated black pepper to taste
Preparation:
Place the chicken in a zip-lock bag and pour the Pomegranate vinegar in, then close the bag and 'toss' the chicken to coat completely. Marinate in the fridge for 3 hours or more.
About 1 hour prior to serving time, place the butter Herb de Province EVO, and Italian herbs in a small bowl and heat in microwave for about 40 seconds, or enough to melt the butter. Stir ingredients to thoroughly blend.
Place asparagus spears on a plate, then coat them with the butter/EVO/herb blend with a basting brush and set them aside.
Cooking:
Use a non-stick spray oil to coat the grilling pan, then pre-heat to 375 degrees
Distribute the asparagus spears on the grillling pan using tongs
Heat the Tuscan Herb EVO in a small skillet, then add the squash, peppers, and chicken. COVER AND SIMMER
Grill the asparagus, turning periodically with tongs to ensure uniform cooking, and stir the chicken/squash/peppers after adding the Turmeric and Dill.
Cook for about 15 minutes and serve over 1/3 cup of herb rice.
Ingredients:
6 oz. grilled chicken breast strips (cooked)
3/4 lb. fresh asparagus
1/4 cup diced crookneck squash
1/2 small medium green pepper
1 Tbsp Herb de Province EVO
1 Tbsp Tuscan Herb EVO
2 Tbsp Pomegranate Balsamic vinegar
2 tsp Dill
4 tsp Italian herbs
2 tsp Turmeric
1 Tbsp butter
1 Tbsp fresh grated Romano cheese
Salt (we use Himalayan Pink Crystals) and fresh grated black pepper to taste
Preparation:
Place the chicken in a zip-lock bag and pour the Pomegranate vinegar in, then close the bag and 'toss' the chicken to coat completely. Marinate in the fridge for 3 hours or more.
About 1 hour prior to serving time, place the butter Herb de Province EVO, and Italian herbs in a small bowl and heat in microwave for about 40 seconds, or enough to melt the butter. Stir ingredients to thoroughly blend.
Place asparagus spears on a plate, then coat them with the butter/EVO/herb blend with a basting brush and set them aside.
Cooking:
Use a non-stick spray oil to coat the grilling pan, then pre-heat to 375 degrees
Distribute the asparagus spears on the grillling pan using tongs
Heat the Tuscan Herb EVO in a small skillet, then add the squash, peppers, and chicken. COVER AND SIMMER
Grill the asparagus, turning periodically with tongs to ensure uniform cooking, and stir the chicken/squash/peppers after adding the Turmeric and Dill.
Cook for about 15 minutes and serve over 1/3 cup of herb rice.