Nutrition balance score
Great
Glycemic Index
65
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories394.3 kcal (20%)
Total Fat12 g (17%)
Carbs46.6 g (18%)
Sugars4.4 g (5%)
Protein23.7 g (47%)
Sodium628.4 mg (31%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonvegetable oil
1 poundchicken breasts
1onion
medium, finely chopped
1red pepper
chopped
1garlic clove
finely chopped
⅛ teaspoonground red pepper cayenne
1 cuplong-grain rice
regular
1 ¾ cupchicken broth
¼ cupwater
1 striplemon peel
3" by 1/2")
¼ teaspoondried oregano
¼ teaspoonsalt
1 cupfrozen peas
¼ cupfresh cilantro
chopped
lemon wedges
Instructions
Step 1
1. In 5-quart Dutch oven, heat oil over medium-high heat until very hot. Add chicken and cook until golden brown, about 5 minutes per side. With slotted spoon, transfer chicken pieces to bowl as they are browned.
Step 2
2. Reduce heat to medium. Add onion and red pepper to Dutch oven and cook until tender, about 5 minutes. Stir in garlic and ground red pepper and cook 30 seconds. Add rice and cook, stirring, 1 minute. Stir in broth, water, lemon peel, oregano, salt, and chicken; heat to boiling. Reduce heat; cover and simmer until juices run clear when thickest part of chicken is pierced with tip of knife, about 20 minutes.
Step 3
3. Stir in peas; cover and heat through. Remove from heat and let stand 5 minutes.
Step 4
4. Transfer chicken to serving bowl. Sprinkle with olives and cilantro; serve with lemon wedges.
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