Directions:
- Spray large non-stick skillet with non-stick cooking spray. Pat chicken pieces dry with paper towels. Over medium-high heat, lightly brown chicken on one side (about 2 to 3 minutes). Remove chicken.
- In same skillet, over medium heat, saute onion with curry powder in olive oil.
- Add rice, chicken broth, and orange juice. Reduce heat; arrange chicken, brown side up on rice. Cover; cook over low heat 20 minutes until chicken is tender and liquid is absorbed.
- Remove chicken. Add tangerine or orange segments and nuts. Season with pepper and salt. Heat briefly.
- Serve chicken on top of rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.53 Kcal (1652 kJ) | ||
| Calories from fat | 98.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.96g | 17% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 729.42mg | 30% | |
| Potassium | 575.82mg | 12% | |
| Total Carbs | 45.79g | 15% | |
| Sugars | 3.7g | 15% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 28.75g | 57% | |
| Vitamin C | 21.9mg | 36% | |
| Iron | 2.6mg | 15% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 135.4 Kcal (567 kJ) | ||
| Calories from fat | 33.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.76g | 17% | |
|---|---|---|---|
| Cholesterol | 22.96mg | 22% | |
| Sodium | 250.33mg | 30% | |
| Potassium | 197.61mg | 12% | |
| Total Carbs | 15.71g | 15% | |
| Sugars | 1.27g | 15% | |
| Dietary Fiber | 0.72g | 8% | |
| Protein | 9.87g | 57% | |
| Vitamin C | 7.5mg | 36% | |
| Iron | 0.9mg | 15% | |
| Calcium | 11.9mg | 3% | |
* 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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