Directions:
- Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
- Whisk oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.52 Kcal (1279 kJ) | ||
| Calories from fat | 101.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.25g | 17% | |
|---|---|---|---|
| Cholesterol | 104.75mg | 35% | |
| Sodium | 550.77mg | 23% | |
| Potassium | 570.57mg | 12% | |
| Total Carbs | 32.48g | 11% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 4.09g | 16% | |
| Protein | 19.96g | 40% | |
| Vitamin C | 73.3mg | 122% | |
| Iron | 2.3mg | 13% | |
| Calcium | 62.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 102.24 Kcal (428 kJ) | ||
| Calories from fat | 33.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 17% | |
|---|---|---|---|
| Cholesterol | 35.05mg | 35% | |
| Sodium | 184.31mg | 23% | |
| Potassium | 190.94mg | 12% | |
| Total Carbs | 10.87g | 11% | |
| Sugars | 1.22g | 15% | |
| Dietary Fiber | 1.37g | 16% | |
| Protein | 6.68g | 40% | |
| Vitamin C | 24.5mg | 122% | |
| Iron | 0.8mg | 13% | |
| Calcium | 20.9mg | 6% | |
* 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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