Directions:
- In a skillet over medium heat, saute chicken, rice and onion in butter for 10 minutes. Dissolve bouillon in water. Add salt, thyme and pepper; stir to mix. Pour into skillet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in tomatoes and almonds. Cover and cook for 15-20 minutes or until rice is tender. Yield: 2-4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1429.52 Kcal (5985 kJ) | ||
| Calories from fat | 786.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 87.43g | 135% | |
|---|---|---|---|
| Cholesterol | 148.31mg | 49% | |
| Sodium | 3299.71mg | 137% | |
| Potassium | 1334.82mg | 28% | |
| Total Carbs | 115.69g | 39% | |
| Sugars | 7.27g | 29% | |
| Dietary Fiber | 8.79g | 35% | |
| Protein | 52.89g | 106% | |
| Vitamin C | 14.2mg | 24% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 4.8mg | 27% | |
| Calcium | 217.7mg | 22% | |
| Amount Per 100 g | |||
| Calories | 178.48 Kcal (747 kJ) | ||
| Calories from fat | 98.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.92g | 135% | |
|---|---|---|---|
| Cholesterol | 18.52mg | 49% | |
| Sodium | 411.98mg | 137% | |
| Potassium | 166.66mg | 28% | |
| Total Carbs | 14.44g | 39% | |
| Sugars | 0.91g | 29% | |
| Dietary Fiber | 1.1g | 35% | |
| Protein | 6.6g | 106% | |
| Vitamin C | 1.8mg | 24% | |
| Iron | 0.6mg | 27% | |
| Calcium | 27.2mg | 22% | |
* 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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