Yellow Rice Bowls with Chicken
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
837
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 837 cal. | (40 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 136 g | (91 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 28.5 mg | (238 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,128 mg | (28 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 247 mg | (82 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 471 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 2 red peppers (diced)
- ½ Leek (halved and sliced)
- 2 cloves garlic cloves (minced)
- 2 cooked Chicken breasts (diced)
- 3 cups cooked short grain rice
- 1 ⅔ cups vegetable stock (hot)
- Saffron (infused in the stock)
- ½ cup Parmesan (finely grated)
- 1 cup Corn salad (lamb's lettuce)
- 1 lemon (sliced)
- salt
- freshly ground Black pepper
Product recommendation
Remove the saffron threads before adding the stock.
Preparation steps
1.
Heat the oil in a large saucepan set over a medium heat until hot. Add the peppers, leek, garlic, and a little salt, sweating for 5 minutes.
2.
Stir in the chicken, rice, and stock. Cook at a simmer for 10 minutes, stirring frequently, until the rice is soft and piping hot.
3.
Stir through the Parmesan and season to taste with salt and pepper. Spoon into bowls and serve with a garnish of lamb's lettuce and lemon slices.
