Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
514
Calories
36g
Protein
18g
Fat
52g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- =
- 1 pound boneless chicken breast chunks
- Salt, ground black pepper and paprika
- 1 tablespoon vegetable oil
- 1 cup uncooked rice
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon grated lemon peel
- 1 3/4 cups chicken broth
- Juice of one lemon
- Chopped fresh parsley for garnish
- =
Directions
1
Season chicken with salt, pepper and paprika. Brown chicken in oil in large non-stick skillet over high heat. Add rice, oregano, lemon peel, broth and lemon juice; bring to a boil. Reduce heat, cover, and simmer 20 to 25 minutes, or until rice is tender and liquid is absorbed. Fluff with fork. Garnish with parsley.
Recipe sourced from
fandom