Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
659
Calories
48g
Protein
24g
Fat
61g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
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
- =
- 3 cups cooked brown rice
- 1 10-ounce package frozen green peas
- 2 cups cooked chicken breast cubes
- 1/2 cup reduced calorie mayonnaise
- 1/3 cup slivered almonds, toasted (optional)
- 2 teaspoons soy sauce
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried tarragon leaves
- Vegetable cooking spray
- =
Directions
1
Combine rice, peas, chicken, mayonnaise, almonds, soy sauce, pepper, garlic powder and tarragon in bowl.
2
Transfer to 3-quart baking dish coated with cooking spray. Cover and bake at 350 degrees 15 to 20 minutes.
Recipe sourced from
fandom