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Spring Vegetable Bowl with Lemon and Dill Chicken
COOKING IN MY GENES18Ingredients
60Minutes
920Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups dry quinoa (– cooked)
- 2 cups frozen peas (cooked)
- 2 cups asparagus (shaved, about 20 stems)
- 8 radishes (sliced thin)
- 1/2 cup crumbled feta cheese
- 2/3 cup olive oil
- 1 lemon
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. Dijon mustard
- 2 Tbsp. fresh dill
- 1 Tbsp. honey
- 1 lb. chicken breast (about 2-3 chicken breasts)
- 1 Tbsp. fresh dill (chopped)
- salt
- pepper
- 2 Tbsp. olive oil
- 6 slices of lemon
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NutritionView More
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920Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories920Calories from Fat490 |
| % DAILY VALUE |
| Total Fat54g83% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium920mg38% |
| Potassium1370mg39% |
| Protein42g |
| Calories from Fat490 |
| % DAILY VALUE |
| Total Carbohydrate81g27% |
| Dietary Fiber20g80% |
| Sugars10g |
| Vitamin A40% |
| Vitamin C280% |
| Calcium30% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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