Rice Salad with Chicken and Avocado
Rice Salad with Chicken and Avocado - For all avocado fans—just right!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 600 cal. | (29 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 23.9 mg | (199 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 189 mg | (199 %) | ||
| Potassium | 1,175 mg | (29 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 331 mg | |||
| Cholesterol | 106 mg |
Ingredients
- Ingredients
- 400 grams Chicken breasts
- 600 milliliters Chicken broth
- 250 grams Long grain rice
- salt
- 2 red Bell pepper
- ½ Cucumber
- 4 scallions
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
- peppers
- 1 ripe Avocado
Preparation steps
Rinse and pat dry chicken breast fillet. Bring chicken broth to a boil and cook chicken fillets for about 20-25 minutes or until done. Cook rice in 500 ml (approximately 2 cups) of boiling salted water for 20-25 minutes on medium heat.
Meanwhile, rinse, dry and halve bell peppers. Remove seeds and ribs and cut into small cubes. Rinse and dry cucumber. Cut cucumber in half lengthwise, remove seeds and cut into small cubes. Rinse scallions, pat dry and cut into thin rings.
Remove chicken breast from broth, cool and cut into small cubes. Mix with cooled rice, bell peppers, cucumber, scallions and 1 tablespoon of lemon juice and oil. Season with salt and pepper.
Cut avocado in half and pit. Using a spoon, scoop out avocado flesh and cut into strips. Drizzle with remaining lemon juice.
Place rice salad in bowls and serve garnished with avocado strips.
