Directions:
- Cook the chicken in a 10-inch skillet over medium-high heat for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
- Stir the broth, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
- Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender. Stir in the parsley.
- SERVING SUGGESTION: For a special touch, cook orange slices in a nonstick skillet over medium-high heat until they're lightly browned. Serve over the chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.85 Kcal (962 kJ) | ||
| Calories from fat | 38.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.28g | 7% | |
|---|---|---|---|
| Cholesterol | 83.61mg | 28% | |
| Sodium | 837.45mg | 35% | |
| Potassium | 613.66mg | 13% | |
| Total Carbs | 16.81g | 6% | |
| Sugars | 3.61g | 14% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 30.2g | 60% | |
| Vitamin C | 28.4mg | 47% | |
| Iron | 0.6mg | 3% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 66.55 Kcal (279 kJ) | ||
| Calories from fat | 11.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.24g | 7% | |
|---|---|---|---|
| Cholesterol | 24.21mg | 28% | |
| Sodium | 242.47mg | 35% | |
| Potassium | 177.68mg | 13% | |
| Total Carbs | 4.87g | 6% | |
| Sugars | 1.04g | 14% | |
| Dietary Fiber | 0.18g | 3% | |
| Protein | 8.74g | 60% | |
| Vitamin C | 8.2mg | 47% | |
| Iron | 0.2mg | 3% | |
| Calcium | 8.5mg | 3% | |
* 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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