Lemon-Dill Chicken
Spring Asparagus-Farro Salad
Ingredients
- ¾ lb boneless, skinless chicken thighs
- 1 Tbsp olive oil
- ½ lemon
- 6 Tbsp low-sodium chicken broth
- 1 Tbsp chopped fresh dill
Instructions
- Sprinkle chicken with salt and pepper, if desired. Cook chicken in hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done.
- Meanwhile, grate 1 tsp zest and squeeze 1 Tbsp juice from lemon. Add lemon zest, lemon juice, and broth to skillet; cook 3 minutes or until thickened. Sprinkle with dill.
Side Dish Ingredients
- ½ cup quick-cooking farro (or use barley or quinoa)
- ¾ lb asparagus, trimmed and cut into 2-inch pieces
- 1 Tbsp olive oil
- ¼ cup chopped pistachios
- ¼ cup lemon vinaigrette
- 1 Tbsp chopped fresh dill
- ¼ tsp salt
Side Dish Instructions
- Cook farro according to package directions.
- Meanwhile, cook asparagus in hot oil in a large skillet over medium-high heat 8 minutes or until browned.
- Toss together farro, asparagus, nuts, vinaigrette, dill, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
180
|
284
|
464
|
| Fat (g) | 9 | 16 | 25 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 23 | 8 | 31 |
| Carb (g) | 1 | 30 | 31 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 117 | 399 | 516 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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