Rice with Shredded Chicken

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Rice with Shredded Chicken
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Health Score:
6,9 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
584
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie584 kcal(28 %)
Protein48.87 g(50 %)
Fat8.5 g(7 %)
Carbohydrates73.84 g(49 %)
Sugar added0 g(0 %)
Roughage4.59 g(15 %)
Vitamin A200.69 mg(25,086 %)
Vitamin D0.12 μg(1 %)
Vitamin E1.26 mg(11 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.23 mg(21 %)
Niacin26.4 mg(220 %)
Vitamin B₆1 mg(71 %)
Folate48.08 μg(16 %)
Pantothenic acid1.39 mg(23 %)
Biotin1.64 μg(4 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C56.94 mg(60 %)
Potassium577.44 mg(14 %)
Calcium51.11 mg(5 %)
Magnesium58.82 mg(20 %)
Iron2.65 mg(18 %)
Iodine2.34 μg(1 %)
Zinc1.76 mg(22 %)
Saturated fatty acids1.84 g
Cholesterol107.04 mg
Author of this recipe:

Ingredients

for
4
Ingredients
300 grams
200 grams
2
Bell peppers (red and yellow)
1
1
500 grams
Chicken breast (thinly sliced)
1 tablespoon
1 tablespoon
1 tablespoon
150 milliliters

Preparation steps

1.

Rinse the rice in a sieve and cook until tender with twice the amount of salt water about 20 minutes. During the last 5 minutes add the peas.

2.

Rinse the peppers, cut in half, trim and cut into strips. Peel the onion and garlic and finely chop. Rinse the chicken, pat dry and cut into strips. Saute the onion with the garlic in hot oil until translucent. Add the chicken and saute for 2-3 minutes. Stir in the peppers with tomato paste and paprika and deglaze with the broth. Let simmer until done, about 5 minutes. Season with salt and cayenne pepper to taste and serve on rice.