Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
419
Calories
7g
Protein
14g
Fat
59g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- =
- 6 chk breast, boned & skinned
- 8 cup romaine lettuce, shredded
- 1 bunch green onion, white part
- -chopped
- 1/2 cup red onion, diced
- 1/2 cup cillantro, snipped
- 1/2 cup rice wine vinegar
- 1/4 cup extra virgin olive oil
- 2 1/2 tbsp soy sauce
- 1/2 tbsp crushed red pepper flakes
- =
Directions
1
200 calories. Preheat broiler and brush rack lightly with oil. Place chicken breasts on rack. Broil 3 inches from heat source for 6-7 minutes or until cooked through, turning breasts over after 4 minutes. Meanwhile, combine lettuce, green onion, red onion and cilantro in large bowl; toss to mix well. To make dressing combine vinegar, olive oil, soy sauce and crushed red pepper and mix thoroghly. To serve, place greens on plates. Slice chicken and arrange on greens. Drizzled each serving with dressing
Recipe sourced from
fandom