Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
639
Calories
39g
Protein
21g
Fat
70g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Vegetable | 1 tbsp (14g) | 120 |
| Chili | 1 tsp (2.7g) | 8 |
| Bean | not in our table | 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 pound skinless and boneless chicken nuggets
- Vegetable cooking spray
- 1 6.8-ounce package Spanish rice mix, prepared according to package directions
- 1 15-ounce can chili without beans
- 1 cup crushed tortilla chips
- =
Directions
1
Sprinkle chicken breasts with black pepper. Place oil in large skillet over medium-high heat until hot. Add chicken breasts and brown both sides. Place rice in 8x8x2-inch baking dish. Place chicken on top. Pour chili over chicken and top with chips. Cover and bake at 350 degrees 10 to 15 minutes or until bubbly.
Recipe sourced from
fandom