Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1158
Calories
54g
Protein
33g
Fat
164g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Chicken | 100g cooked | 165 |
| Date | 1 date (24g) medjool | 66 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cup Brown/Wild Rice Blend
- 1 tablespoons Coconut Oil
- 1/4 cup fresh lemon juice
- 1/4 cup Lemon Infused Vinegar
- 1 1/2 cups water
- 1 tablespoons Nutritional Yeast
- 1 piece Boneless Chicken Breast Sliced in 2 pieces
- 2 teaspoons Lemon Ginger Curry
- 1 teaspoon Sea Salt
- 1/2 cup pitted Dates
- to taste Salt (optional)
- to taste pepper (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista