Directions:
- In a large skillet, brown chicken strips in butter until no longer pink, about 8 to 10 minutes; remove from heat but keep warm.
- In the same skillet, add rice, carrots, onion, and red bell pepper, cooking and stirring, until rice is browned and onion is tender, about 15 minutes.
- Stir in chicken broth; place chicken strips over rice mixture.
- Bring to boil; reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.
- Stir in parsley.
- Remove from heat and let stand for 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.78 Kcal (1130 kJ) | ||
| Calories from fat | 111.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.39g | 19% | |
|---|---|---|---|
| Cholesterol | 113.16mg | 38% | |
| Sodium | 1119.44mg | 47% | |
| Potassium | 776.41mg | 17% | |
| Total Carbs | 7.2g | 2% | |
| Sugars | 3.58g | 14% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 32.29g | 65% | |
| Vitamin C | 24.9mg | 41% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 3.4mg | 19% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 66.82 Kcal (280 kJ) | ||
| Calories from fat | 27.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.07g | 19% | |
|---|---|---|---|
| Cholesterol | 28.03mg | 38% | |
| Sodium | 277.26mg | 47% | |
| Potassium | 192.3mg | 17% | |
| Total Carbs | 1.78g | 2% | |
| Sugars | 0.89g | 14% | |
| Dietary Fiber | 0.5g | 8% | |
| Protein | 8g | 65% | |
| Vitamin C | 6.2mg | 41% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 0.8mg | 19% | |
| Calcium | 10.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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