Toast pine nuts in small frying pan, stirring frequently so they don't burn, about 5 minutes.
In a small bowl whisk together the lemon juice, 1 tsp salt and 1/4 tsp pepper. Add the oil slowly, whisking.
Bring a large pot of salted water to a boil. Add the peas, cook until just barely tender, about 3 minutes. Using a slotted spoon or a strainer, transfer to a large bowl. Add the rice to the water and cook until tender, about 15 minutes. Drain, return to the pot and cover to keep warm.
Meanwhile, in a large frying pan, bring 1/4 inch of water to a simmer over moderately high heat. Sprinkle the chicken with salt and pepper and add to the pan. Cover, reduce the heat, and simmer, turning once, until cooked through, about 12 minutes. Remove the chicken, let cool slightly, and then cut into 1/2 inch chunks.
Combine everything in a large bowl and stir.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (213g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 126 (25%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 4g|
|Cholesterol 64.5mg||20 %|
|Sodium 105mg||4 %|
|Potassium 460.3mg||12 %|
|Total Carbohydrate 62.7g||18 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 58.5g|
|Protein 29.2g||42 %|
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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.