Directions:
- In a small saucepan, bring 2 cups broth to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. Meanwhile, in a small bowl, combine cornstarch and remaining broth until smooth; set aside.
- In a large skillet or wok, stir-fry the chicken, yellow squash, zucchini, onion in herb butter for 5 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer.
- Stir in the lemon juice, oregano, salt and pepper. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 378.78 Kcal (1586 kJ) | ||
| Calories from fat | 70.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.81g | 12% | |
|---|---|---|---|
| Cholesterol | 76.73mg | 26% | |
| Sodium | 1145.32mg | 48% | |
| Potassium | 827.91mg | 18% | |
| Total Carbs | 45.94g | 15% | |
| Sugars | 1.5g | 6% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 28.82g | 58% | |
| Vitamin C | 39.3mg | 65% | |
| Iron | 3.5mg | 19% | |
| Calcium | 51.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 85.1 Kcal (356 kJ) | ||
| Calories from fat | 15.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 12% | |
|---|---|---|---|
| Cholesterol | 17.24mg | 26% | |
| Sodium | 257.33mg | 48% | |
| Potassium | 186.01mg | 18% | |
| Total Carbs | 10.32g | 15% | |
| Sugars | 0.34g | 6% | |
| Dietary Fiber | 0.53g | 10% | |
| Protein | 6.48g | 58% | |
| Vitamin C | 8.8mg | 65% | |
| Iron | 0.8mg | 19% | |
| Calcium | 11.5mg | 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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