Golden Rice with Sliced Chicken
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
526
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 34.3 mg | (286 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 916 mg | (23 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 440 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 2 Tbsps olive oil
- 4 Chicken breasts (sliced in half)
- salt
- peppers
- 1 ½ cups Basmati rice
- 3 cups hot water (infused with pinch saffron)
- 3 Tbsps butter
- 1 medium Zucchini (diced)
- 2 cups Mushrooms (finely sliced)
- 1 carrot (peeled and diced)
Product recommendation
Oven-cooked Chicken and Rice
For a one-pot dish, put everything in a casserole, pour over the saffron water and bake in a hot oven for 20 minutes until cooked and tender.
Preparation steps
1.
Tip the rice into a pan with the water and cook, covered with a lid, for 15-20 minutes until tender. Remove from the heat and leave covered for 5 minutes.
2.
Griddle the chicken breasts on both sides until golden for about 3-4 minutes per side.
3.
Heat the butter in a pan and saute the vegetables until tender. Season.
4.
Toss the vegetables with the saffron rice and adjust the seasoning.
5.
Spoon the rice onto plates and top with griddled chicken.
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