Citrus asparagus pairs perfectly with elegant balsamic chicken.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
56 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. In a small bowl combine rosemary, garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Sprinkle herb mixture evenly over skinned sides of the chicken breast halves; rub in with your fingers.

  • Coat a very large nonstick skillet with cooking spray. Heat over medium heat. Add chicken pieces, herb sides down. Cook for 4 to 6 minutes or until browned. Turn chicken pieces over. Remove skillet from the heat. Carefully add broth and vinegar to the skillet. Return skillet to heat. Cover and cook for 15 to 20 minutes or until chicken is no longer pink (170 degrees F), spooning broth mixture over chicken occasionally.

  • Meanwhile, in a 15x10x1-inch baking pan lined with foil arrange asparagus spears in a single layer. Drizzle with orange juice and sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper.

  • Roast asparagus for 12 to 15 minutes or until crisp-tender. To serve, place one chicken piece on each of four serving plates. Spoon pan juices evenly over chicken pieces. Divide asparagus spears among the plates. Serve with orange wedges and garnish with orange peel.

Nutrition Facts

180 calories; protein 26.4g; carbohydrates 10.6g; dietary fiber 2.2g; sugars 7.3g; fat 3.2g; saturated fat 0.7g; cholesterol 72.6mg; vitamin a iu 542.8IU; vitamin c 26.5mg; folate 49.3mcg; calcium 45.1mg; iron 1.9mg; magnesium 44.8mg; potassium 657.5mg; sodium 496.8mg.