Directions:
- Remove fatty parts from chicken, cut into 1 inch pieces, sprinkle with salt and pepper to your taste, and cook in a skillet using 2 tablespoons of the olive oil until cooked through and slighly golden on the edges.
- Combine rice, chicken, scallions, and red and green pepper in a large bowl. Mix well.
- In a small bowl, mix together 3 tablespoons of the olive oil, the rice vinegar, and terragon.
- Pour the dressing over the rice mixture, and mix well.
- Serve alone or on top of baby greens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.16 Kcal (1282 kJ) | ||
| Calories from fat | 84.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 14% | |
|---|---|---|---|
| Cholesterol | 1.54mg | 1% | |
| Sodium | 22.35mg | 1% | |
| Potassium | 56.54mg | 1% | |
| Total Carbs | 50.83g | 17% | |
| Sugars | 0.98g | 4% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 3.1g | 6% | |
| Vitamin C | 23.7mg | 40% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 9.6mg | 53% | |
| Calcium | 8.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 267.61 Kcal (1120 kJ) | ||
| Calories from fat | 73.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 14% | |
|---|---|---|---|
| Cholesterol | 1.34mg | 1% | |
| Sodium | 19.54mg | 1% | |
| Potassium | 49.42mg | 1% | |
| Total Carbs | 44.43g | 17% | |
| Sugars | 0.86g | 4% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 2.71g | 6% | |
| Vitamin C | 20.7mg | 40% | |
| Vitamin A | 0.5mg | 19% | |
| Iron | 8.4mg | 53% | |
| Calcium | 7.4mg | 1% | |
* 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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