Pumpkin and Chicken Saute with Rice

Name: Pumpkin and Chicken Saute with Rice
Total time: 45 min
Yield: 4
Ingredients: 2.333 cups chicken stock; 1.5 cups Basmati rice; 1.333 cups frozen peas; 4 Chicken breasts (approx. 150 g, cut into strips); 2 tablespoons All purpose flour; 3 tablespoons butter; 7 ounces Pumpkin flesh (Hokkaido pumpkin, sliced); 1 teaspoon Turmeric powder; 1 teaspoon Curry powder; 0.667 cup cream (at 30% fat); 1 cup Banana (peeled and sliced); 0.667 cup small, seedless Grape; cayenne pepper

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Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Calories:

746

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	746 kcal	(36 %)
Protein	38.76 g	(40 %)
Fat	26.61 g	(23 %)
Carbohydrates	85.94 g	(57 %)
Sugar added	0 g	(0 %)
Roughage	4.03 g	(13 %)

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more nutritional values

Vitamin A	784.16 mg	(98,020 %)
Vitamin D	0.73 μg	(4 %)
Vitamin E	1.63 mg	(14 %)
Vitamin B₁	0.3 mg	(30 %)
Vitamin B₂	0.35 mg	(32 %)
Niacin	19.66 mg	(164 %)
Vitamin B₆	0.75 mg	(54 %)
Folate	58.7 μg	(20 %)
Pantothenic acid	1.4 mg	(23 %)
Biotin	1.66 μg	(4 %)
Vitamin B₁₂	0.37 μg	(12 %)
Vitamin C	13.36 mg	(14 %)
Potassium	663.24 mg	(17 %)
Calcium	73.21 mg	(7 %)
Magnesium	58.64 mg	(20 %)
Iron	2.89 mg	(19 %)
Iodine	9.68 μg	(5 %)
Zinc	1.62 mg	(20 %)
Saturated fatty acids	15.59 g
Cholesterol	141.22 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 2.333 cups
chicken stock; 1 ½ cups
Basmati rice; 1.333 cups
frozen peas; 4
Chicken breasts (approx. 150 g, cut into strips); 2 tablespoons
All purpose flour; 3 tablespoons
butter; 7 ounces
Pumpkin flesh (Hokkaido pumpkin, sliced); 1 teaspoon
Turmeric powder; 1 teaspoon
Curry powder; ⅔ cup
cream (at 30% fat); 1 cup
Banana (peeled and sliced); ⅔ cup
small, seedless Grape; cayenne pepper

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Preparation steps

Place 500 ml stock and some salt in a pot with the rice and bring to the boil. Stir in the peas and steep for 20-25 min.

Season the meat with salt and ground black pepper and dust in the flour.

Heat the butter in a pan and fry the chicken on all sides for 2 min. Add the pumpkin, turmeric and curry powder. Add the remaining stock and simmer for 10 min.

Stir in the cream and add the fruit. Season with a little cayenne pepper and serve with the rice.