This recipe makes a great meal which looks and tastes like it came from a restaurant, and takes very little time and effort to cook. Depending on the amount of vegetables you use it can be made very filling. It's also very good for using left over chicken from a roast. Can be made very low fat by using 0% fat greek yoghurt and frying spray instead of oil. Goes nicely with a glass of white wine.
1. Heat the olive oil in a large frying pan or wok on a medium heat
2. Add the chopped onions and fry until softened
3. Add the chopped chicken, garlic and tarragon and fry for 5-10 mins
4. Chop your vegetables - choose any like broccoli, carrot, mangetout, green beans, mushrooms, etc
5. When chicken is starting to brown, add the vegetables
6. Fry for 5 mins or so so that the veg cooks and softens
7. Add the rice, stirring to break it up and combine with veg and chicken. If you don't have this kind, just boil and drain some long grain rice before you start
8. Lower the heat and add the greek yoghurt, stir in. You can use plain yoghurt or creme fraiche if you haven't got greek yoghurt.
9. Add sherry. White wine is also good as a replacement.
10. Add salt and pepper to season
Should take about 15-20 mins to make.
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Serving Size: 1 Serving (389g) | ||
Recipe Makes: 1 | ||
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Calories: 396 | ||
Calories from Fat: 59 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 137.8mg | 42 % | |
Sodium 350.5mg | 12 % | |
Potassium 895.8mg | 24 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 13.7g | ||
Protein 58.4g | 83 % | |
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: 396
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