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Pumpkin and Chicken Saute with Rice

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Pumpkin and Chicken Saute with Rice
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
746
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie746 kcal(36 %)
Protein38.76 g(40 %)
Fat26.61 g(23 %)
Carbohydrates85.94 g(57 %)
Sugar added0 g(0 %)
Roughage4.03 g(13 %)
Vitamin A784.16 mg(98,020 %)
Vitamin D0.73 μg(4 %)
Vitamin E1.63 mg(14 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.35 mg(32 %)
Niacin19.66 mg(164 %)
Vitamin B₆0.75 mg(54 %)
Folate58.7 μg(20 %)
Pantothenic acid1.4 mg(23 %)
Biotin1.66 μg(4 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C13.36 mg(14 %)
Potassium663.24 mg(17 %)
Calcium73.21 mg(7 %)
Magnesium58.64 mg(20 %)
Iron2.89 mg(19 %)
Iodine9.68 μg(5 %)
Zinc1.62 mg(20 %)
Saturated fatty acids15.59 g
Cholesterol141.22 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2.333 cups
1 ½ cups
1.333 cups
frozen peas
4
Chicken breasts (approx. 150 g, cut into strips)
2 tablespoons
3 tablespoons
7 ounces
Pumpkin flesh (Hokkaido pumpkin, sliced)
1 teaspoon
1 teaspoon
cup
cream (at 30% fat)
1 cup
Banana (peeled and sliced)
cup
small, seedless Grape

Preparation steps

1.
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.
2.
Season the meat with salt and ground black pepper and dust in the flour.
3.
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.
4.
Stir in the cream and add the fruit. Season with a little cayenne pepper and serve with the rice.