Chicken Topping for Cooked Rice
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INSTRUCTIONS
1. Shred cooked chicken. 2. Peel tomatoes; place in a saucepan. Sprinkle with salt and pepper and let simmer until reduced to a pulp (about 5 minutes). 3. Transfer cooked rice to a serving dish. Pour tomatoes over, top with chicken shreds and serve. From
NOTES
Nutrition
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| Serving Size: 1 Serving (119g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 81 | ||
| Calories from Fat: 34 (42%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.8g | 5 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 1.4g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 23.1mg | 7 % | |
| Sodium 26.5mg | 1 % | |
| Potassium 286.9mg | 8 % | |
| Total Carbohydrate 4.1g | 1 % | |
| Dietary Fiber 1.3g | 5 % | |
| Sugars, other 2.8g | ||
| Protein 8.1g | 12 % | |
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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. |
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Calories per serving: 81
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