Directions:
- In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt,pepper and thyme;cook 2 minutes longer.
- Stir in rice and water. Bring to a boil. reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.25 Kcal (1613 kJ) | ||
| Calories from fat | 108.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.06g | 19% | |
|---|---|---|---|
| Cholesterol | 115.6mg | 39% | |
| Sodium | 873.97mg | 36% | |
| Potassium | 779.71mg | 17% | |
| Total Carbs | 33.13g | 11% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 37.75g | 75% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.6mg | 9% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 115.32 Kcal (483 kJ) | ||
| Calories from fat | 32.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 19% | |
|---|---|---|---|
| Cholesterol | 34.61mg | 39% | |
| Sodium | 261.62mg | 36% | |
| Potassium | 233.41mg | 17% | |
| Total Carbs | 9.92g | 11% | |
| Sugars | 0.38g | 5% | |
| Dietary Fiber | 0.89g | 12% | |
| Protein | 11.3g | 75% | |
| Vitamin C | 2.7mg | 15% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.5mg | 9% | |
| Calcium | 15.7mg | 5% | |
* 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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