Chicken and Rice with Mixed Vegetables
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
539
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 53.5 μg | (89 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 884 mg | (22 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Rice
- 300 grams Chicken breasts
- 1 onion
- 250 grams carrots
- 250 grams Celery
- 250 grams frozen Peas
- 5 Tbsps vegetable oil
- salt (and pepper)
Preparation steps
1.
Cook the rice according to package instructions then drain. Rinse the meat, pat dry and cut into strips. Peel the onion and chop finely. Peel the carrots and celery and thinly slice. Thaw the peas.
2.
Heat 2 tablespoons oil in a large frying pan and sear the meat on all sides, around 3 minutes. Add the vegetables and sauté for 3 minutes. Add the rice and remaining oil, sauté over high heat, stirring often, for 5 minutes and season with salt and pepper.
