Asparagus, Mandarin Orange, Chicken, and Rice
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Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons rice vinegar
- 3 tablespoons mandarin orange juice (reserved from oranges)
- 1 tablespoon soy sauce, reduced sodium
- 3 1/3 cups fresh asparagus (trimmed)
- 2 cans 11 oz cans mandarin oranges (drained, reserve juice)
- 12 ounces cooked chicken breast (cut into chunks)
- 3 cups cooked instant brown rice
Instructions
- In a small bowl, whisk vinaigrette ingredients, set aside.
- Cook rice according to package directions.
- Place whole trimmed asparagus in a large skillet with 1 1/2 inches of water.
- Bring to a boil, reduce heat and simmer, uncovered, for 2-5 minutes.
- Rinse with cool water and cut into 1-inch pieces.
- In a medium size bowl, toss all ingredients.
Nutrition
| Calories | 440 |
|---|---|
| Protein | 33 g |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Cholesterol | 70 mg |
| Carbohydrates | 51 g |
| Dietary Fiber | 6 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Produce for Better Health Foundation