Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
690
Calories
45g
Protein
42g
Fat
41g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup diced almonds
- 1/4 cup olive oil
- 1 garlic clove
- 1 cup packed fresh parsley leaves
- 1/4 cup freshly grated Pecorino Romano cheese
- Kosher salt and freshly cracked black pepper to taste
- 1 cup uncooked, cracked freekeh* (yields approximately 3 cups cooked)
- 2 1/2 cups vegetable or chicken stock
- 1 tablespoon olive oil
- 2 garlic cloves, finely minced
- 1 bunch asparagus, cut into 1-inch pieces (roughly 1 dozen asparagus stems)
- 1 lemon, juiced
- Kosher salt and freshly cracked black pepper to taste
- 1/2 cup halved cherry tomatoes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes