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1. Prepare rice as label directs. From lime, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice; set aside.
2. Meanwhile, in 12-inch skillet, heat 2 teaspoons oil on medium-high until hot. Sprinkle chicken with 1/2 teaspoon salt. Add chicken to skillet and cook 8 minutes or until golden on the outside and no longer pink throughout, stirring frequently. Transfer chicken to bowl.
3. To same skillet, add remaing 2 teaspoons oil, reduce heat to medium. Add carrots, garlic, onion and ginger, cook 5 minures or until vegetables soften. Stir in curry; cook 1 minute, stirring. Add broth and raisins; heat to boiling on medium-high. Boil 2 minutes. Remove from heat. Stir in peas, lime juice and chicken; stir to coat. Stir lime peel into cooked rice; serve chicken over rice.
Each serving: 485 calories, 46 g protein, 57 g carbohydrate, 7 g total fat (1 g saturated), 4 g fiber, 98 mg cholesterol, 565 mg sodium
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Serving Size: 1 Serving (632g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 463 | ||
Calories from Fat: 68 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 98.7mg | 30 % | |
Sodium 1148.5mg | 40 % | |
Potassium 1067.9mg | 28 % | |
Total Carbohydrate 46.1g | 14 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 41.2g | ||
Protein 50.9g | 73 % | |
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: 463
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