Directions:
- In a skillet, melt butte and oil over medium heat.
- Sauté chicken until no pink remains.
- Add rice, water, lemon juice and rosemary.
- Bring to a boil.
- Reduce heat, cover and simmer about 4 minutes.
- Add spinach leaves, recover and simmer 6 minutes.
- Take off the heat, stir in cream and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.01 Kcal (1202 kJ) | ||
| Calories from fat | 95.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.63g | 16% | |
|---|---|---|---|
| Cholesterol | 21.74mg | 7% | |
| Sodium | 70.34mg | 3% | |
| Potassium | 146.35mg | 3% | |
| Total Carbs | 42.11g | 14% | |
| Sugars | 0.43g | 2% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 5.79g | 12% | |
| Vitamin C | 10.3mg | 17% | |
| Iron | 2.4mg | 13% | |
| Calcium | 47.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 139.6 Kcal (584 kJ) | ||
| Calories from fat | 46.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.17g | 16% | |
|---|---|---|---|
| Cholesterol | 10.57mg | 7% | |
| Sodium | 34.21mg | 3% | |
| Potassium | 71.18mg | 3% | |
| Total Carbs | 20.48g | 14% | |
| Sugars | 0.21g | 2% | |
| Dietary Fiber | 0.37g | 3% | |
| Protein | 2.82g | 12% | |
| Vitamin C | 5mg | 17% | |
| Iron | 1.1mg | 13% | |
| Calcium | 23.2mg | 5% | |
* 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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