Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
470
Calories
37g
Protein
4g
Fat
63g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 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
- =
- 2 boneless, skinless chicken breast halves (about 3/4 pound)
- 1 clove garlic, minced
- 1/2 teaspoon fresh basil, chopped
- 1/4 teaspoon thyme
- 1/4 cup wine vinegar
- 1/4 cup orange juice
- 1/8 teaspoon salt
- 3 cups hot cooked rice (cooked without salt or fat)
- =
Directions
1
Place chicken in shallow bowl. Combine garlic, basil, thyme, vinegar, orange juice and salt in small bowl; pour over chicken. Cover and refrigerate 2 hours. Place chicken on broiler pan; reserve marinade in small bowl. Arrange oven rack 4 inches from heat. Broil 6 minutes per side or until fork can be inserted in chicken with ease. Sprinkle with salt and serve with rice.
Recipe sourced from
fandom