Directions:
- Sprinkle the chicken breast strips with salt, pepper and orange zest.
- Cook the chicken in a nonstick skillet until browned.
- Remove the chicken and keep warm.
- Pour the broth and orange juice into the skillet.
- Add the onion and rice.
- Stir well and bring to a boil.
- Cover and cook over low heat 10 minutes.
- Return the chicken to the skillet.
- Cover and cook 10 more minutes or until rice is done.
- Stir in the parsley.
- Serve the chicken strips over rice.
- Garnish each serving with two orange slices and orange zest if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 451.13 Kcal (1889 kJ) | ||
| Calories from fat | 63.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.1g | 11% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 1129.06mg | 47% | |
| Potassium | 1346.09mg | 29% | |
| Total Carbs | 48.31g | 16% | |
| Sugars | 27.19g | 109% | |
| Dietary Fiber | 5.91g | 24% | |
| Protein | 51.7g | 103% | |
| Vitamin C | 163.9mg | 273% | |
| Iron | 0.5mg | 3% | |
| Calcium | 138.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 64.84 Kcal (271 kJ) | ||
| Calories from fat | 9.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 11% | |
|---|---|---|---|
| Cholesterol | 20.01mg | 46% | |
| Sodium | 162.28mg | 47% | |
| Potassium | 193.47mg | 29% | |
| Total Carbs | 6.94g | 16% | |
| Sugars | 3.91g | 109% | |
| Dietary Fiber | 0.85g | 24% | |
| Protein | 7.43g | 103% | |
| Vitamin C | 23.6mg | 273% | |
| Iron | 0.1mg | 3% | |
| Calcium | 19.9mg | 14% | |
* 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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