Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Red Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 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 cups uncooked rice, preferably short grain
- 1 1/3 lbs boneless skinless chicken breasts
- 2 tablespoons oil
- 1 1/4 teaspoons salt
- 3/4 teaspoon fresh ground pepper
- 3/4 cup chopped red onions
- 1 mango, peeled and cut into 1/2 inch dice
- 1 avocado, peeled and cut into 1/2 inch dice
- 3 1/2 tablespoons lime juice (about 2 limes)
- 3/4 cup chopped cilantro
- =
Directions
Cook rice until done, and rinse with cold water.
Coat chicken with 1 tbs. of the oil and season with 1/4 tsp. of the S/P.
Cook chicken until done
When chicken is cool enough to handle, dice into 1/2" pieces.
Toss the rice, chicken, onion, mango, avacado, and rest of the oil (1 tbs), remaining salt and pepper, lime juice, and cilantro.
Chill for at least 1 hour before serving.
Revision: Since posting this recipe, I have been trying to cut back on consuming empty carbohydrates. So when I make this now I use little to no rice, and fill it with more of the other ingredients. It is still very good, especially after marinating for a while