- 10 oz chicken breast
- 1/2 cup asparagus
- 1 tablespoon lemon juice
- 1 teaspoon pepper
- Chicken: Cover the chicken breast with plastic wrap and pound until it is about a ¾ of an inch thick. Place the chicken in a large skillet over medium high heat and saute for 3-5 minutes on each side, until golden brown, sprinkling each side with the pepper directly in the pan. When the chicken is golden brown and cooked through, transfer to a plate.
- Asparagus and Lemon juice: Add the chopped asparagus to the pan. Saute for a few minutes until bright green and tender crisp. Remove from the pan and set aside. When assembling, place how you choose and drizzle lemon over dish.
- 90 grams asparagus
- 15 grams lemon juice
- 2.3 grams pepper
- 283.495 grams of chicken
References:
http://www.aqua-calc.com/calculate/food-volume-to-weight
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