Directions:
- Place rice and 2 cups water in a medium saucepan, and bring to a boil. Mix in margarine and parsley. Reduce heat, cover, and simmer 15 to 20 minutes.
- Heat oil in a medium skillet over medium heat, and stir in the onion and chicken. Cook, stirring occasionally, 25 minutes, or until chicken is no longer pink and juices run clear.
- Mix curry powder, Worcestershire sauce, and 1/2 cup water into the skillet with the chicken. Reduce heat, and simmer about 5 minutes. Stir in the orange zest. Continue cooking until most of the water has been reduced. Mix in the rice to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.09 Kcal (976 kJ) | ||
| Calories from fat | 129.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.43g | 22% | |
|---|---|---|---|
| Cholesterol | 34.81mg | 12% | |
| Sodium | 209.49mg | 9% | |
| Potassium | 230.99mg | 5% | |
| Total Carbs | 13.51g | 5% | |
| Sugars | 0.72g | 3% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 13.28g | 27% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 33.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 83.83 Kcal (351 kJ) | ||
| Calories from fat | 46.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 22% | |
|---|---|---|---|
| Cholesterol | 12.52mg | 12% | |
| Sodium | 75.34mg | 9% | |
| Potassium | 83.07mg | 5% | |
| Total Carbs | 4.86g | 5% | |
| Sugars | 0.26g | 3% | |
| Dietary Fiber | 0.26g | 3% | |
| Protein | 4.78g | 27% | |
| Vitamin C | 1.2mg | 6% | |
| Iron | 0.3mg | 4% | |
| Calcium | 12mg | 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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