Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
1212
Calories
67g
Protein
67g
Fat
91g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chicken | 100g cooked | 165 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 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
- 4 cups cooked brown rice blend
- 2 cups diced cooked chicken breast
- 3/4 cup Fisher Nuts Chopped Pecans
- 1 small bag sugar snap peas/span>
- 1/2 cup crumbled feta cheese
- 1 cup roasted red peppers, chopped
- 1 avocado, diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup prepared Ranch dressing, I used a yogurt Ranch dressing
- 1 cup packed cilantro leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By pickypalate ·
Recipe sourced from
openrecipes