Chili-Rubbed Tilapia with Asparagus & Lemon

Total prep/cook time: ~20 min. Serves 4.

*Gluten-free

Ingredients:

• 2 lbs asparagus, tough ends trimmed, cut into 1-inch pieces
• 1 lb tilapia, Pacific sole or other firm white fish fillets
• 2 tbsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp extra-virgin olive oil
• 3 tbsp lemon juice

Directions:

1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes.
2. Combine chili powder, garlic powder and salt on a plate; coat fillets in the spice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5-7 min total.
3. Divide fish and asparagus among 4 plates. Drizzle lemon juice over both fish and asparagus and serve. Serve with a slice of fresh whole grain bread.

Did you know?

Asparagus is one of the few vegetables that contains inulin, which feeds friendly bacteria that live in the large intestine. This makes it a great food for preventing yeast overgrowth, and it generally keeps the digestive system happy. Asparagus is also a good source of folate, which, among other health benefits, is essential for a healthy pregnancy.

Nutrition Information (per 1 serving):

Total calories: 176 cal
Total fat: 6 g

Saturated fat: 1.5 g

Sodium: 224 mg

Total carbs: 9 g

Dietary fiber: 5 g

Protein: 25 g