Try this Chicken & Saffron Yellow Rice recipe, or contribute your own.
Suggest a better descriptionIn large skillet, cook chicken in olive oil with salt and pepper.
Bring 1-2/3 cups of water/chicken broth and 1 tablespoon butter to a boil in a medium saucepan. Stir in rice & cooked chicken. Cover, reduce heat and simmer for 20 minutes. Fluff lightly with fork and serve.
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 90 | ||
Calories from Fat: 32 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 41.8mg | 13 % | |
Sodium 60.3mg | 2 % | |
Potassium 151.8mg | 4 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 13.7g | 20 % | |
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: 90
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