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Lemon-Garlic-Herb Chicken With Grilled Prosciutto Wrapped Asparagus And Pesto 3 Bean Salad Recipe

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salad low carb easter labor day dinner lunch italian
Nutrition per serving    (USDA % daily values)
CAL
1024
FAT
176%
CHOL
120%
SOD
57%

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Ingredients for 4 servings

5 to 6 sprigs fresh thyme, leaves stripped and finely chopped

A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled

A handful flat-leaf parsley, finely chopped

3 to 4 sprigs fresh rosemary, leaves stripped and finely chopped

5 cloves garlic, peeled

1 pound asparagus spears

4 boneless, skinless chicken thighs

1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves

1 (15-ounce) can garbanzo beans, rinsed

1 (15-ounce) can cannellini beans, rinsed

1 cup basil leaves, about 20 leaves

1/4 to 1/3 pound fresh green beans, trimmed and cut into 2-inch pieces

2 lemons, zested

4 boneless skinless chicken breasts

Black pepper

8 slices prosciutto

1 teaspoon fennel seed

Salt

1/2 to 2/3 cup extra-virgin olive oil, divided

1/2 cup grated Parmigiano-Reggiano

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