Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
674
Calories
41g
Protein
19g
Fat
87g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Honey | 1 tbsp (21g) | 64 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
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
- 4 cups cooked brown rice
- 4 cups cooked shredded chicken
- 1/4 cup Frank’s Red Hot Sauce for “wings”
- 1/4 cup honey
- 8 cups Roasted Vegetables of your choice, I used green beans, cauliflower, broccoli and carrots. I use method for roasting most of my vegetables
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By pickypalate ·
Recipe sourced from
openrecipes