Butter Chicken, rice and vegetables
Cut Chicken Breasts into bite size pieces. Fry in the olive oil until cooked. Add jar of Butter Chicken. Wash rice and put rice in rice cooker. Peel/cut vegetables and steam.
Very, very quick and easy and yummy!
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Serving Size: 1 Serving (245g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 557 | ||
Calories from Fat: 51 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 94.3mg | 3 % | |
Potassium 596mg | 16 % | |
Total Carbohydrate 87.9g | 26 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 83.5g | ||
Protein 36.3g | 52 % | |
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: 557
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