Directions:
- In a nonstick 12 skillet, warm oil over med heat until hot. Add chicken and sprinkle with black pepper and 1/4 t salt. Add onion and green pepper to skillet. Saute, turning chicken once and stirring vegetable mixture occasionally, until chicken is browned and vegetables are tender, about 10 minute.
- Meanwhile use a vegetable peeler to remove a 3 strip of peel from the lemon. Cut lemon into wedges for garnish.
- Stir lemon peel, rice, garlic, cayenne, broth, water and remaining 1/2 t salt into mixture in skillet and bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minute.
- Stir in frozen peas; cover and cook 5 minute Remove skillet from heat and stir in olives. Spoon into a serving dish and garnish with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1101.49 Kcal (4612 kJ) | ||
| Calories from fat | 1044.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 116.1g | 179% | |
|---|---|---|---|
| Cholesterol | 96.37mg | 32% | |
| Sodium | 1022.52mg | 43% | |
| Potassium | 198.55mg | 4% | |
| Total Carbs | 10.89g | 4% | |
| Sugars | 4.27g | 17% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 2.82g | 6% | |
| Vitamin C | 39.6mg | 66% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9.5mg | 53% | |
| Calcium | 35.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 317.51 Kcal (1329 kJ) | ||
| Calories from fat | 301.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.47g | 179% | |
|---|---|---|---|
| Cholesterol | 27.78mg | 32% | |
| Sodium | 294.75mg | 43% | |
| Potassium | 57.23mg | 4% | |
| Total Carbs | 3.14g | 4% | |
| Sugars | 1.23g | 17% | |
| Dietary Fiber | 1.07g | 15% | |
| Protein | 0.81g | 6% | |
| Vitamin C | 11.4mg | 66% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 2.7mg | 53% | |
| Calcium | 10.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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