Grilled ginger chicken & orange sesame asaparagus

This past weekend we celebrated Easter early and because of dietary restrictions I changed from pork to chicken and made this DELICIOUS meal from the Cooking Light magazine. You will not be dissapointed!

Grilled Pork Tenderloin with Orange-Sesame Asparagus and Rice

Yield: Serves 4 (serving size: about 2 ounces pork, about 3/4 cup asparagus, and 1/2 cup rice)

Ingredients

2 (1-pound) pork tenderloins, trimmed (changed to chicken)
2 tablespoons canola oil (used olive oil)
2 tablespoons maple syrup
1 tablespoon brown sugar
5 teaspoons lower-sodium soy sauce, divided
2 teaspoons fish sauce (substituted with Worcestershire sauce)
1 teaspoon grated peeled fresh ginger
Cooking spray
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 1/2 pounds asparagus, trimmed
2 tablespoons fresh orange juice
4 teaspoons dark sesame oil, divided
2 teaspoons honey
Dash of crushed red pepper
1/2 teaspoon grated orange rind
1 teaspoon toasted sesame seeds
2 cups hot cooked brown rice
1/2 cup chopped green onions
1/4 cup Parmesan cheese (top before serving if desired)

Preparation

1. Cut each tenderloin crosswise into 12 even slices. Gently pound each slice to 1/2-inch thickness with a meat mallet or small heavy skillet. Combine canola oil, syrup, sugar, 2 teaspoons soy sauce, fish sauce, and ginger in a large zip-top plastic bag. Add pork to bag; seal. Refrigerate 30 minutes.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with 1/4 teaspoon salt and black pepper. Add 8 pork slices to pan; grill 90 seconds on each side. Remove pork from pan. Repeat procedure twice with remaining pork. Reserve 16 pork slices.

3. Return pan to medium-high heat. Coat asparagus with cooking spray. Add half of asparagus to pan; grill 3 minutes or until crisp-tender, turning occasionally. Place asparagus in a bowl. Repeat procedure with remaining asparagus. Combine remaining 1 tablespoon soy sauce, orange juice, 2 teaspoons sesame oil, honey, and crushed red pepper in a microwave-safe bowl. Microwave at HIGH 2 minutes or until slightly thickened. Add juice mixture, 1/4 teaspoon salt, and rind to asparagus; toss. Sprinkle with sesame seeds.

4. Combine remaining 2 teaspoons sesame oil, remaining 1/4 teaspoon salt, rice, green onions, in a medium bowl. Serve with remaining 8 pork slices and asparagus mixture.

Nutritional Information

Amount per serving (NOTE: this varies if you substitute chicken)
Calories: 445
Fat: 15.2g
Saturated fat: 2.4g
Monounsaturated fat: 6.8g
Polyunsaturated fat: 5g
Protein: 26g
Carbohydrate: 53g
Fiber: 8g
Cholesterol: 49mg
Iron: 6mg
Sodium: 620mg
Calcium: 90mg