A healthy mid week option.
Stir-fry chicken and oregano for 4 minutes.
Add spring onions, beand and celery. Toss for 3 minutes.
Add chicken stock and bring to a boil.
Add basil and tomatoes. Stir through and serve with rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (354g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 195 | ||
Calories from Fat: 43 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 73.6mg | 23 % | |
Sodium 266.5mg | 9 % | |
Potassium 692.3mg | 18 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 8.2g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 195
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