This lemon dish won't leave a bitter taste in your mouth!
1. Heat a little oil in a large lidded saucepan. Add onion, garlic and chicken and cook over a moderately high heat for 3-5 minutes until the chicken is browned and the onion and garlic have softened.
2. Add the rice and toss to coat in the onion. Add the creamy chicken soup, lemon zest, juice and water or chicken stock. Stir to mix well.
3. Cover and simmer very gently for 20-25 minutes, stirring occasionally until the rice is tender and all liquid has almost been absorbed.
4. Lightly stir in spinach and rosemary and cook for a further 2-3 minutes or until the spinach is wilted.
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Serving Size: 1 Serving (609g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 498 | ||
Calories from Fat: 51 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 11.5mg | 4 % | |
Sodium 606.7mg | 21 % | |
Potassium 961.5mg | 25 % | |
Total Carbohydrate 94.7g | 28 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 87.7g | ||
Protein 18.3g | 26 % | |
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: 498
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