Try this Chicken Breast over Kale Risotto recipe, or contribute your own.
Suggest a better descriptionPrepare risotto according to box. Saute chicken with olive oil on medium heat 6-7 minutes per side. Season both sides with salt, pepper, garlic powder, and Italian seasonings. In a separate pan, when the chicken has about 3 minutes left, saute the kale for approximately 2 minutes in olive oil over medium heat. Mix the cooked kale with the risotto and serve with chicken breast on top. Serve with Parmesan cheese.
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 203 | ||
Calories from Fat: 37 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 69.1mg | 21 % | |
Sodium 132.6mg | 5 % | |
Potassium 769.9mg | 20 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 9g | ||
Protein 31.1g | 44 % | |
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: 203
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