One large frying/sauce pan with lid - main dish
One medium sauce pan with lid - rice
One medium frying pan - vegetables
Put 2 1/4 cups water in pot, a dash of salt and put on high
When it comes to a boil, put in rice.
Bring to a boil again.
Put it on low and cook for 30-40 minutes.
While rice is boiling/cooking:
Prepare and Cook Chicken:
Take 2 breasts of chicken
Salt and Pepper the chicken
Cut up in small chunks.
Put 2 tsp of olive oil in pan
Cook chicken thoroughly over medium high heat (about 10 minutes+)
Step 4 - Fry vegetables
While chicken is cooking:
In the smaller frying pan:
Put 2 tsp of olive oil
Put in vegetables (except for the fruit)
Saute and put aside.
Combine Vegetables, Chicken, along with the can of fruit including its canned juice in the larger pan.
Put over low heat, top it and stir occasionally (6 minutes).
Serve Chicken/Vegetables over rice.
Salt to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1605g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 155 (9%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 4g|
|Cholesterol 547.5mg||168 %|
|Sodium 626.3mg||22 %|
|Potassium 3350.1mg||88 %|
|Total Carbohydrate 138.5g||41 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 126.9g|
|Protein 228.7g||327 %|
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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: 1657
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