Mediterranean Chicken Rice

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Mediterranean Chicken Rice
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Health Score:
Health Score
6,4 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
678
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie678 kcal(32 %)
Protein35.01 g(36 %)
Fat41.16 g(35 %)
Carbohydrates37.51 g(25 %)
Sugar added0 g(0 %)
Roughage1.85 g(6 %)
Vitamin A305.67 mg(38,209 %)
Vitamin D0.26 μg(1 %)
Vitamin E1.1 mg(9 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.25 mg(23 %)
Niacin12.67 mg(106 %)
Vitamin B₆0.54 mg(39 %)
Folate21.5 μg(7 %)
Pantothenic acid0.77 mg(13 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.72 μg(24 %)
Vitamin C78.36 mg(82 %)
Potassium375.66 mg(9 %)
Calcium592.45 mg(59 %)
Magnesium47.58 mg(16 %)
Iron1.62 mg(11 %)
Iodine1.34 μg(1 %)
Zinc1.89 mg(24 %)
Saturated fatty acids21.66 g
Cholesterol124.32 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
¼ cup
1
onion (finely chopped)
2 cloves
garlic (finely chopped)
2
Chicken breasts (skinned and cubed)
1
red pepper (deseeded and chopped)
1
yellow pepper (deseeded and chopped)
1
red chile pepper (deseeded if preferred and finely chopped)
1 ⅔ cups
cup
4 cups
chicken stock (or vegetable stock)
3 tablespoons
1 ¼ cups
How healthy are the main ingredients?
garlicChicken breast

Preparation steps

1.
Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent.
2.
Add the chicken and peppers to the pan. Cook for 10 minutes or until softened. Add the chilli and stir through.
3.
Add the rice and stir to coat in the butter. Pour in the wine and stir the rice while the wine is absorbed.
4.
Once the wine has cooked in, reduce the heat a little and add the hot stock, a ladleful at a time, stirring fairly continuously. This will give the risotto its creamy texture. Keep stirring in the stock and tasting the rice. After about 15-20 minutes the rice should be soft but with a slight bite. If you’ve run out of stock before the rice is cooked, simply use boiling water.
5.
Season and remove from the heat. Add the butter and Parmesan and leave to melt into the risotto. Serve immediately.