Balsamic Asparagus and Mushrooms with Lemon & Thyme
This savory plant-based dish can be made in one pot with chicken or tofu, asparagus, mushrooms, and a delicious balsamic lemon thyme reduction!
Equipment
Ingredients
- 1 cup wild rice or whole grain rice blend or brown rice
- 1 lbs boneless skinless chicken breasts or a block of tofu cut in blocks
- 1 tsp olive oil
- 8 oz mushrooms sliced
- 1/2 whole onion
- 2 garlic cloves minced
- 1/2 cup low sodium vegetable broth
- 2.5 tbsp balsamic vinegar
- 1/2 tbsp fresh lemon thyme or regular fresh thyme or 1/2 tsp dry thyme
- 1 tbsp parsley chopped
- 1 tbsp lemon juice fresh is best!
- 16 asparagus spears 12 if the spears are large
- salt and pepper to taste
Instructions
- Cook rice according to package instructions.
- Season the chicken or tofu blocks with salt and pepper. Heat the olive oil over medium high heat. Add the chicken or tofu and sear on both sides until golden brown, about 2-3 minutes. Remove and set aside.
- Add the garlic, mushrooms, asparagus, and onions to the skillet and cook for 3-4 minutes until vegetables begin to soften.
- Add the vegetable broth, balsamic vinegar, lemon juice, and thyme to the skillet. Stir and scrape any browned bits off the bottom of the pan. Add the chicken or tofu and let simmer for 10-15 minutes on low heat or until chicken is fully cooked (if you used chicken).
Notes
If using chicken, make sure you pound the breasts flat or cut them in half! Cook time can be longer if you don't, overcooking the vegetables.
Nutrition
Nutrition Facts
Balsamic Asparagus and Mushrooms with Lemon & Thyme
Amount per Serving
Calories
408
% Daily Value*
Fat
10.3
g
16
%
Saturated Fat
2.6
g
16
%
Cholesterol
101
mg
34
%
Sodium
156
mg
7
%
Potassium
848
mg
24
%
Carbohydrates
37
g
12
%
Fiber
5.2
g
22
%
Sugar
4.1
g
5
%
Calcium
55
mg
6
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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