Chicken and Rice Pilaf
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
526
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 12.6 mg | (1,575 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 46.8 μg | (78 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 22.3 mg | (186 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 209 μg | (70 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 84.6 μg | (188 %) | ||
| Vitamin B₁₂ | 9.9 μg | (330 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 562 mg | (14 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 335 mg | |||
| Cholesterol | 231 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Chicken breasts
- 150 grams Chicken liver
- 2 garlic cloves (finely chopped)
- 1 Tbsp olive oil
- 300 grams Long grain rice
- 800 milliliters Broth
- 1 generous pinch ground saffron
- ¼ tsp cinnamon
- cayenne pepper
- salt
- 50 grams almonds (slivered)
- 150 grams Frozen pea
How healthy are the main ingredients?
Chicken breastLong grain ricealmondolive oilgarlic clovecinnamonPreparation steps
1.
Cook the rice in 600 ml (approximately 20 1/2 ounces) of broth according to package directions
2.
Cut chicken breast fillets and liver in about 15 mm (approximately 1/2-inch) wide strips or cubes. Heat the oil in a skillet and sauté the garlic for a minute. Add the chicken and liver and saute, stirring to coat. Add the rice, pour in the remaining broth along with the peas and cook over low heat until the chicken and liver are cooked through, about 10 minutes. Add the saffron and season with salt and pepper.
3.
Toast the almonds in a dry skillet over low heat until crisp and fragrant.
4.
Spoon the rice pilaf onto plates and scatter the almonds over the top.
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