Glutenfree

Parmesan Crusted Chicken

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Parmesan Crusted Chicken Breast

This recipe is very simple, yet the chicken is full of flavor, moist, and tender.  

This is also a great recipe to involve children in making the dinner. I recommend the adult use the knife and do the actual cooking, but pounding and breading the chicken is a fun activity for young children.

Start by taking 1 large or 2 small chicken breasts and turning it into 4 portions. For the 1 large chicken breast, cut in in half cross-wise, then spit each piece through the middle, basically butterflying it all the way through.

If you have 2 small chicken breasts, cut them in half cross-wise or butterfly them through the middle if they are thick.

Now it’s time to flatten them a little bit for a more even and faster cooking. I like to put them between 2 pieces of plastic wrap before I hit them with the meat mallet. You could certainly put them in a zipper style bag. This helps prevent chicken and juice from splashing all over your kitchen.

Be sure to use the flat side of the meat mallet, we don’t need to tenderize or create holes in the chicken breast. Don’t use too much force when pounding, it will flatten fairly easily.

Remove the top piece of plastic and sprinkle black pepper on both sides. I do a couple turns of my pepper grinder per side. There is no need for salt, you will get enough in the Parmesan cheese.

If you haven’t already mixed together the parmesan and seasonings or enlisted help for this step, do that now.

Using about half the parmesan mixture, press that into one side of the chicken breasts. Flip them over and press the rest into the other side. Don’t worry, some will fall off, you can just add that to the top of the chicken when it’s in the pan.

Be sure to use a large nonstick pan for cooking. The parmesan will stick to a stainless steel pan. This takes about 3 minutes cooking time per side, maybe up to 6 minutes total, depending on how thick the chicken is.

When it’s a nice golden brown on both sides and has an internal temperature of 165 degrees, it’s time to eat. But there are choices to be made. I do like it as is with no additional toppings. Sometimes I put it on a bed of arugula or spinach for some added nutrients.

I have served this Italian style topped with warm marinara sauce and mozzarella cheese with pasta and marinara.

I also like it done California style topped with a tomato slice, avocado slices, melted mozzarella cheese, and served with some sautéed asparagus, mushrooms, and bacon.

However you decide to eat this, Enjoy!

Parmesan Crusted Chicken Breast
Print Recipe

Parmesan Crusted Chicken

This chicken is tender, full of flavor, and is delicious as is, or Italian style topped with marinara and melted mozzarella cheese, or California Style topped with a sliced tomato and avocado with melted mozzarella cheese.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: Chicken, Glutenfree, Parmesan
Servings: 4 people
Calories: 147kcal
Author: Eating With Deb

Equipment

  • Cutting board and knife
  • Plastic wrap and meat mallet
  • Small Bowl
  • Large nonstick sauté pan and spatula

Ingredients

  • 1 each large chicken breast or 2 small chicken breast, boneless, skinless
  • 1 cup shredded parmesan cheese
  • 1 tbsp Italian seasoning
  • 1 ½ tsp granulated garlic
  • ½ tsp red pepper flakes
  • Black pepper
  • 1 tbsp olive oil

Instructions

  • Cut the large chicken breast in half down the middle, from short side to short side. Then butterfly the 2 pieces, cutting all the way through to create 4 pieces of chicken. If you have smaller chicken breasts, cut the 2 in half to create 4 pieces.
  • Lay out a long piece of plastic wrap on the counter and put the 4 pieces of chicken on it. Top with another long piece of plastic wrap, making sure the chicken is completely covered with room to spare.
  • Using the flat side of the meat mallet, gently pound the chicken down to about 1/8 inch thick.
  • Remove top sheet of plastic wrap and sprinkle both sides of the chicken with black pepper.
  • In a small bowl, combine the parmesan and seasonings.
  • Press about 2 tablespoons of the parmesan mix into each side of the chicken.
  • Heat a large nonstick sauté pan on medium to medium low heat. Add the olive oil and the chicken. If some of the parmesan mix fell off, press in back into the tops of the chicken in the pan.
  • Cook the chicken about 3 to 5 minutes on each side until the chicken reaches an internal temperature of 165 degrees. The parmesan will brown and get crispy.
  • The chicken is delicious as is or top it with a tablespoon or 2 of marinara sauce and mozzarella cheese, or a tomato slice, avocado slices and mozzarella cheese for a California style chicken.
  • You can melt the cheese in the oven under the broiler, but I find it just as easy to put a lid on my pan for a minute or 2.
  • Enjoy!

Notes

Can use 4 boneless, skinless chicken thighs instead of the chicken breast.

Nutrition

Serving: 1cutlet | Calories: 147kcal | Carbohydrates: 3g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 388mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 299mg | Iron: 1mg

Sesame Ginger Noodles (with Meatballs and Veggies)

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Sesame Ginger Noodles with Meatballs and Veggies

Fall is in the air and my garden is mostly ready to harvest. Noodle bowls are a great way to utilize fresh vegetables and are enjoyable any time of the year. This Sesame Ginger Noodles Bowl is wonderful hot or cold, with or without meatballs, and very versatile as to the vegetables that you put in it. If you don’t like something I have added, just switch it out with something you like,, or omit it. It is full mouth awakening flavors of ginger, garlic, soy, and sesame.

Using rice noodles in this dish makes this friendly for those who need to avoid gluten and it can easily be turned into a vegetarian dish by omiting the meatballs or using a hamburger alternative like Gimme Lean or Light Life ground beef style.

At first glance, this recipe looks like it takes a bit of work. But things can be done while other items are cooking, so don’t let the time scare you off.

Asian Meatballs

First get the meatballs mixed and made and in the oven. Be sure to set a timer, you don’t want to forget them. When cooked, remove from the oven and set aside until needed.

Sesame Ginger Noodle Ingredients

Now cut and shred the vegetables, garlic, and ginger.

One great thing about rice noodles, is you put them in a bowl, cover them with hot water and walk away for about 10 minutes. No boiling and stirring on the stove top.

So after your vegetables are ready, get the noodles going.

While the noodles are cooking it’s time to start cooking the veggies. Heat a pan on medium heat and add the sesame oil, garlic, ginger, mushrooms, bell peppers, and broccoli. Saute until the broccoli softens a bit but is still firm and bright green.

Now stir in the greens and snow peas and saute for a couple minutes.

Meatballs and Carrots Addes

Stir in the meatballs and carrots.

Noodles Added

Time to finish this off. Mix in the noodles and the rest of the ingredients.

Sesame Ginger Noodles Ready

Now it’s time to eat what you worked hard to make. Try this with some homemade Naan bread.

Enjoy!

Sesame Ginger Noodles with Meatballs and Veggies
Print Recipe

Sesame Ginger Noodles with Meatballs and Veggies

This is a light and gingery Asian style rice bowl dish, which can easily be made vegetarian.
Prep Time30 minutes
Cook Time20 minutes
Course: Dinner, Entree, Main Course
Cuisine: Asian
Keyword: Asian Bowl, Dairyfree, Glutenfree, Noodle Bowl
Servings: 4 people
Calories: 429kcal
Author: Eating With Deb

Equipment

  • Cutting board and knife
  • Large heat resistant bowl
  • Large saute pan and spoon
  • Parchment lined sheet tray
  • Medium bowl

Ingredients

Asian Meatballs

  • 1/3 pound lean ground beef or Gimme Lean Hamburger Style
  • 1 tsp garlic fresh, minced
  • 1 tsp ginger fresh, minced
  • 1 ½ tsp soy sauce or wheat free tamari
  • 1 ½ tsp toasted sesame oil

Rice Noodles and Veggies

  • 8 ounces rice noodles use Udon or another Asian noodle if you wish
  • 1 cup broccoli florets and stems
  • 2 cups mushrooms chopped or sliced
  • 1 cup snow peas cut into bite size pieces (snap peas work too)
  • 2 cups bok choy or napa cabbage, shredded
  • ½ each red bell pepper diced
  • 2 each carrots shredded
  • 4 each green onions sliced
  • 3 tbsp toasted sesame oil
  • 1/3 cup soy sauce or wheat-free tamari
  • 1 tbsp ginger minced
  • 1 tbsp garlic minced
  • 1 tbsp sesame seeds
  • 1 tbsp cilantro
  • ½ t crushed red pepper

Instructions

  • Preheat oven to 350 degrees.
  • Mix together the Asian Meatball mixture and make your bite-size meatballs, about 20 of them and cook on a parchment lined sheet tray for 10 minutes.
  • Prep the vegetables and seasoning.
  • Cook the rice noodles according to package directions. Drain and set aside.
  • While the noodles are cooking, heat a sauté pan on medium heat, add sesame oil, garlic, ginger, mushrooms, bell peppers, and broccoli. Sauté until the broccoli starts to soften a bit, about 5 minutes.
  • Add your greens and snow peas and stir until the greens have wilted, about 3 minutes. Stir in the Asian meatballs and carrots.
  • Add the rest of the ingredients (rice noodles, soy sauce, cilantro, sesame seeds, crushed red pepper, and green onions).
  • Enjoy!

Notes

This is delicious without the meatballs, so if you are celebrating Meatless Mondays or are a vegetarian, give this a try! Or substitute Gimme Lean Hamburger style for the ground beef.

Nutrition

Calories: 429kcal | Carbohydrates: 56g | Protein: 16g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 1373mg | Potassium: 595mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2151IU | Vitamin C: 53mg | Calcium: 104mg | Iron: 3mg

Asian Slaw

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Asian Slaw

I’m all about the side dishes during the summer grilling season. This slaw goes well with about anything you are grilling, with or without an Asian flair.

When it comes to coleslaws, I always use purple cabbage, it’s firmer than the green cabbage, which means it stays crisper longer. But if you prefer green cabbage go ahead and use it.

Asian Slaw Ingredients

Prep your veggies and gather the dressing ingredients. For the cabbage, I cut the head in half, then one half in half again. Then I cut out the remaining core. I cut the cabbage in half again, then thin slice it.

This time I couldn’t get a baby bok choy, so I shredded a large bok choy, mixed it all together, and measured out about 3 cups worth. I’ll use the rest as part of my greens in salads this week. Or maybe I’ll make a chicken stir fry.

In a large bowl, mix together the dressing ingredients and toss in all the veggies. You could mix in the toasted sesame seeds and peanuts, or pass them around for everyone to add them if they desire.

I like this slaw on top of my Asian Burgers or as a side to Asian Beef and Veggie Kabobs, Spatchcock Chicken with Asian BBQ Sauce, or Ginger Soy Pork Chops.

Enjoy!

Asian Slaw
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Asian Slaw

This slaw has a refreshing ginger flavor with a little heat from the Sambal Oelek. It’s a great summertime side when rocking that outdoor grill.
Prep Time15 minutes
Cook Time0 minutes
Course: Side Dish
Cuisine: Asian
Keyword: Asian Slaw, Cabbage, Slaw
Servings: 6 people
Calories: 130kcal
Author: Eating With Deb

Equipment

  • Large bowl and whisk
  • Cutting board and knife

Ingredients

Slaw

  • ¼ head purple cabbage shredded, about 3 cups
  • 1 each baby bok choy shredded, about 3 cups
  • 1 each carrot shredded
  • 3 each green onions sliced
  • ½ each red bell pepper chopped

Dressing

  • 1 tbsp toasted sesame oil
  • 1 tbsp mirin or brown rice vinegar
  • 2 tbsp soy sauce or wheat-free tamari
  • 2 tsp Samal Oelek chili sauce
  • 1 tbsp ginger fresh, minced
  • 1 tbsp garlic fresh, minced
  • 2 tbsp cilantro chopped

Toppings

  • ½ cup roasted peanuts chopped
  • 2 tbsp sesame seeds toasted

Instructions

  • Combine dressing ingredients in a large bowl and set aside.
  • Prep slaw ingredients and add to the dressing. Mix thoroughly.
  • Sprinkle on peanuts and sesame seeds.
  • Serve on top of Asian Style Burgers, Asian Beef and Veggie Kabobs, or with Ginger Soy Pork Chops.
  • Enjoy!

Notes

This recipe makes about 6 cups of slaw.

Nutrition

Calories: 130kcal | Carbohydrates: 8g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 502mg | Potassium: 218mg | Fiber: 2g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 1mg

Cilantro Lime Rice

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I don’t eat much rice, but when making a Tex-Mex or South of the Border meal, it is a necessity.

I usually use brown basmati rice if I am making a rice side dish. It cooks in about 30 minutes on the stovetop. I also use chicken or vegetable stock as my cooking liquid to infuse some flavor into the rice.

After you get the rice cooking, prepare the rest of the ingredients. This won’t take long to throw together once the rice is done.

Once the rice is done, or almost done, heat a large stainless steel saute pan on medium heat. Add the oil, bell pepper, and onions. Saute for about 2 minutes.

Reduce the heat to medium low and stir in the green chiles, jalapeno, cilantro, garlic, and oregano. Cook for about 2 minutes.

Now add the cooked rice, corn, lime juice and zest. Don’t worry if there is some cooking liquid left in the rice, add that too. It will just simmer down and add more flavor to the dish. Simmer for a couple minutes until the liquid is incorporated. Taste – be careful it’s hot – and add any salt or pepper you may desire. I usually do 3 or 4 turns of my pepper mill.

It’s ready to eat. I sprinkle on some crumble cotija cheese (it’s basically the Mexican style of feta cheese, technically Parmesan but it reminds me more of feta), some more fresh cilantro, and serve it with lime wedges.

Try this with Adobo Lime Chicken.

Enjoy!

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Cilantro Lime Rice

A refreshing rice dish for any Tex-Mex meal.
Prep Time10 minutes
Cook Time35 minutes
Course: Dinner, Side Dish
Cuisine: Tex-Mex
Keyword: Cilantro, Lime, Rice
Servings: 4 people
Calories: 222kcal
Author: Eating With Deb

Equipment

  • 2 quart or larger sauce pan
  • Large stainless steel saute pan
  • Knife and cutting board

Ingredients

  • 2/3 cup brown basmati rice
  • 2 cups chicken or vegetable stock
  • 1 each red bell pepper chopped
  • 2 tbsp yellow onions fine chopped
  • 1 tbsp vegetable oil or canola or peanut oil
  • ½ can green chiles
  • 1 each jalapeno seeds and ribs removed, minced, optional
  • 1 tbsp cilantro fresh, chopped
  • 1 tsp garlic fresh, minced
  • ½ tsp oregano
  • 1 each lime zest and juice
  • ½ cup frozen corn thawed
  • Crumbled cotija cheese chopped cilantro and lime wedges for topping

Instructions

  • Put rice and stock in a sauce pan. Put on stove and bring to a boil. Reduce heat and add a lid. Cook for about 30 minutes, until done. Remove from heat and set aside. If there is broth left in the pot, you will simmer it down later.
  • While rice is cooking prep the veggies, cheese, lime and seasonings.
  • Heat a large stainless steel saute pan on medium heat. Add the oil, bell pepper, and onions. Cook for about 2 minutes.
  • Reduce heat to medium low and stir in the green chilies, jalapeno (if using), cilantro, garlic, and oregano and cook for 2 minutes.
  • Add the cooked rice, corn and lime juice and zest. Stir and cook for a minute or 2. Cook long enough to simmer out any stock that may have been left from cooking the rice. Taste and add any salt or pepper that you may desire. Do not add salt if you are topping with cotija or feta cheese.
  • Top with crumbled cotija (or feta) cheese, fresh cilantro and fresh squeezed lime juice.
  • Enjoy!

Notes

If I am serving this with something spicy, like Adobo Lime Chicken, I will omit the jalapeno pepper in the rice.

Nutrition

Serving: 1cup | Calories: 222kcal | Carbohydrates: 37g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 299mg | Potassium: 287mg | Fiber: 3g | Sugar: 3g | Vitamin A: 26IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg

Blended Beet Soup

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I know you don’t like beets. They definitely aren’t for everyone, but I happen to love them. The nutritional benefits alone should be enough to convince you to at least give them a try. In this soup, I cut the beets with carrots and potatoes to remove some of the earthy flavors and add a little natural sweetness.

First, gather and prep all your ingredients. Depending on the size chunks you cut your vegetables in will depend on the cooking time, so smaller chunks equals less cook time. I also use beef stock instead of vegetable stock only because I like the flavor better, but use vegetable stock to keep this soup vegetarian, if that is your desire.

Prepping the vegetables is the hardest part of this soup. Once ready, add a little olive oil to a large, hot stock pot and add your onions. Saute for a couple minutes until they turn translucent, then add the garlic and saute for another minute or 2.

Add the rest of the vegetables, the stock and seasonings plus a little sea salt and black pepper. You can add more salt and pepper at the end if necessary.

Bring to a boil and reduce to a simmer. Cook until the vegetables are fork tender, probably 30 to 45 minutes depending on what size you cut your vegetables.

Now it’s time to blend. If you don’t have a stick blender, I recommend investing in one. You’ll be amazed how much easier these are to use than a food processor for many different blended foods. When deciding on one to purchase, make sure the blades are metal.

If you don’t have a stick blender, use a food processor or a stand blender. Just be careful not to overfill, the soup is hot!

Blend until you reach your desired consistency. I prefer not totally pureed, it needs to have some thickness, and a few chunks don’t hurt.

Taste it to see if you need more salt or pepper. I also like to stir in a few handfuls of greens, beet greens, kale, spinach or arugula. It doesn’t matter, just whatever I have on hand. This adds extra nutrients, texture, and flavor.

I like to blend a little prepared horseradish and black pepper with sour cream and top my bowl of soup with a dollop of the sour cream mixture and some fresh parsley or chives.

Any leftovers, I freeze in portion size containers.

A word of caution – don’t be alarmed the next day after your morning constitutional, beets turn things red!

Enjoy!

Print Recipe

Blended Beet Soup

Beets are a hard sell for many people. By adding some potatoes and carrots to the beets, they cut the earthy taste and give this soup a little sweetness. Top it with some sour cream seasoned with horseradish and black pepper and you have a wonderful tasting and healthy fall/winter soup.
Prep Time20 minutes
Cook Time45 minutes
Course: Dinner, Soup
Cuisine: American
Keyword: Beets, Dairyfree, Glutenfree, soup, Vegetarian
Servings: 6 cups
Calories: 116kcal
Author: Eating With Deb

Equipment

  • Large Stock Pot
  • Stick Blender or Food Processor

Ingredients

  • 1 tbsp olive oil
  • ¼ cup yellow onion diced
  • 1 tbsp garlic minced, fresh
  • 2 cups beets peeled and diced
  • 2 cups potatoes diced (russets, yellow or red work)
  • 1 cup carrots diced
  • 4 cups vegetable stock or beef stock
  • 1 tsp thyme dry
  • 1 tsp oregano dry
  • Sea salt and black pepper to taste

Instructions

  • In a large stockpot heat olive oil. Add onions and cook for 2 to 3 minutes until translucent. Add the garlic, stir and cook for another 2 minutes.
  • Add in the vegetables, stock, and seasoning. Bring to a boil, reduce heat and simmer for 30 to 45 minutes until the vegetables are fork-tender. The time will vary depending on how big you cut your veggies.
  • Remove from heat and using a stick blender, blend until you reach your desired consistency. Taste and add more salt or pepper if desired.
  • I like to stir in a few handfuls of the beet greens if I have them or some spinach or kale. The heat will wilt the greens.
  • Serve with a dollop of sour cream mixed with prepared horseradish (to taste) and sprinkle on some parsley or chives if desired.
  • Enjoy!

Notes

If you do not have a stick blender you can use a blender or food processor. Just be careful not to overfill, the soup is hot!

Nutrition

Serving: 1cup | Calories: 116kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 682mg | Potassium: 520mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3913IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 1mg

Lemon Pepper Chicken & Veggies

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This slightly tangy, light and refreshing dish tastes great no matter what time of year. Getting a little tired of the heavy meals we all tend to eat during the cold winter months, try this one.

For those who have never tried capers, this is a good dish to try out. Paired with fresh lemon juice, they add just the right amount of tang.

First prep your veggies. Cut the zucchini and yellow squash down the center and each half down the center one more time. Then cut into slices. Slice your mushrooms and chop your tomatoes. I generally use roma tomatoes in this dish since they have more meat and less juice and hold up better when cooking, but you could use any tomatoes you have on hand. Get your capers out and make sure your lemon is at room temperature – it will give you more juice.

Heat up a large saute pan on the medium low setting. Add 1 tablespoon of the olive oil and butter. Then put your chicken in the pan making sure to scrape as much seasoning off the plate as you can.

Cover the pan and cook 3 – 5 minutes (depending on thickness of chicken). Flip over, replace lid and cook another 3 – 5 minutes. Remove chicken from the pan.

Time for the veggies. Add the other 1 tablespoon of olive oil and butter, zucchini, yellow squash, and mushrooms. Also add 1/2 cup of the chicken stock.

While stirring, scrape the bottom of the pan to incorporate all the seasonings left behind from the chicken.

Once the seasonings have been scraped up and the chicken stock has simmered out – about 3 to 5 minutes – add the chicken back to the pan and the other 1/2 cup of chicken stock. Cover and cook 5 to 10 minutes – the chicken needs to reach 165 degrees.

Now, remove the lid and add the tomatoes, capers and fresh lemon juice and zest. Simmer for a few more minutes until the liquid has reduced down be about half.

Time to eat. I like to put some fresh greens on my plate and top it with the chicken and veggies plus some juice. This adds a little more nutrients to my meal. I also pair it with Quinoa Pilaf. Top with some fresh chopped parsley and chives to finish it off.

Enjoy!

Print Recipe

Lemon Pepper Chicken & Veggies

This fresh and slightly tangy dish is good any time of the year. Fresh lemon juice and capers are a must to complete the flavors of this chicken and veggie entree.
Prep Time20 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Lemon pepper chicken
Servings: 6 servings
Calories: 107kcal
Author: Eating With Deb

Equipment

  • Large saute pan

Ingredients

  • 3 each chicken breasts cut in ½ for 6 pieces
  • 1 each zucchini small
  • 1 each yellow crookneck squash small
  • 4 cups mushrooms sliced
  • 3 each roma tomatoes
  • 3 tbsp capers
  • 1 each lemon zest and juice
  • 1 tbsp lemon pepper
  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 1 cup chicken stock
  • Chopped chives and parsley
  • 2 handfuls fresh greens spinach, kale, arugula

Instructions

  • Slice mushrooms and dice tomatoes.
  • Slice zucchini and yellow squash in half lengthwise then in half again. Cut strips into slices.
  • Make sure your lemon is at room temperature and get your capers out.
  • Cut chicken breasts in half or if thick, slice through the middle to split full breast in half. Sprinkle lemon pepper on both sides of chicken breasts.
  • Heat a large sauté pan on medium low heat and add 1 tbsp olive oil and 1 tbsp butter. Add chicken breasts to pan. Cover and cook for 3 - 5 minutes. Flip, cover and cook for another 3 - 5 minutes. Remove from pan.
  • To pan, add 1 tbsp olive oil and butter plus zucchini, yellow squash, mushrooms and ½ cup chicken stock. Stir, scraping the bottom of pan to remove seasoning left from chicken.
  • Once tasty bits from bottom of pan are scraped off and chicken stock is almost boiled out, return chicken to pan plus the other ½ cup of chicken stock.
  • Cover and cook on low until chicken reaches 165 degrees – about 10 minutes.
  • Remove lid, add tomatoes, lemon juice and zest, and capers. Simmer for a couple minutes until stock is reduced by about ½.
  • Serve as is or on top of some fresh greens (the heat and juice will wilt the greens) and sprinkle some fresh chives and parsley on top.
  • Pairs well with Quinoa Pilaf.
  • Enjoy!

Nutrition

Calories: 107kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 205mg | Potassium: 259mg | Fiber: 1g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg