Directions:
- In a small bowl, combine the onion, garlic, lemon juice, soy sauce, honey and ginger. Pour half into a small resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
- In a small saucepan, bring chicken broth to a boil. Remove from the heat; stir in rice, parsley and orange peel. Cover and let stand for 5 minutes. Meanwhile, in small skillet, cook the chicken and reserved marinade until chicken is no longer pink. Serve with rice. Yield: 1 serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 591.48 Kcal (2476 kJ) | ||
| Calories from fat | 47.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.26g | 8% | |
|---|---|---|---|
| Cholesterol | 83.63mg | 28% | |
| Sodium | 3190.97mg | 133% | |
| Potassium | 905.24mg | 19% | |
| Total Carbs | 93.07g | 31% | |
| Sugars | 21.55g | 86% | |
| Dietary Fiber | 5.06g | 20% | |
| Protein | 43.72g | 87% | |
| Vitamin C | 43.5mg | 72% | |
| Iron | 29mg | 161% | |
| Calcium | 819.7mg | 82% | |
| Amount Per 100 g | |||
| Calories | 113.95 Kcal (477 kJ) | ||
| Calories from fat | 9.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 8% | |
|---|---|---|---|
| Cholesterol | 16.11mg | 28% | |
| Sodium | 614.77mg | 133% | |
| Potassium | 174.4mg | 19% | |
| Total Carbs | 17.93g | 31% | |
| Sugars | 4.15g | 86% | |
| Dietary Fiber | 0.98g | 20% | |
| Protein | 8.42g | 87% | |
| Vitamin C | 8.4mg | 72% | |
| Iron | 5.6mg | 161% | |
| Calcium | 157.9mg | 82% | |
* 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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