Directions:
- Spray chicken with oil. Heat a deep medium frying pan over a moderate heat. Cook chicken for 3 minutes each side or until well browned. Transfer to a heatproof plate.
- Add onion and potatoes to pan. Cook and turn for 2 - 3 minutes until golden brown. Add garlic, tomatoes and stock; bring to boil and stir in risoni.
- Return chicken to pan. Bring to boil, reduce heat and cook covered for 15 minutes or until chicken is cooked and risoni tender. remove from heat. Stand, covered, for 5 minutes.
- Stir in olives and parsley. Season with salt and pepper. Serve sprinkled with feta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.65 Kcal (1020 kJ) | ||
| Calories from fat | 63.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.09g | 11% | |
|---|---|---|---|
| Cholesterol | 19.24mg | 6% | |
| Sodium | 426.38mg | 18% | |
| Potassium | 477.36mg | 10% | |
| Total Carbs | 36.32g | 12% | |
| Sugars | 7.56g | 30% | |
| Dietary Fiber | 3.82g | 15% | |
| Protein | 9.25g | 19% | |
| Vitamin C | 19.2mg | 32% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.9mg | 5% | |
| Calcium | 134.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 93.69 Kcal (392 kJ) | ||
| Calories from fat | 24.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.73g | 11% | |
|---|---|---|---|
| Cholesterol | 7.4mg | 6% | |
| Sodium | 163.96mg | 18% | |
| Potassium | 183.57mg | 10% | |
| Total Carbs | 13.97g | 12% | |
| Sugars | 2.91g | 30% | |
| Dietary Fiber | 1.47g | 15% | |
| Protein | 3.56g | 19% | |
| Vitamin C | 7.4mg | 32% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 0.4mg | 5% | |
| Calcium | 51.8mg | 13% | |
* 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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