Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
701
Calories
47g
Protein
21g
Fat
83g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Lime | juice of 1 lime (44ml) | 11 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 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
- =
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cups cooked brown rice, cooled to room temperature
- 1 14-ounce can artichoke hearts, drained and quartered
- 1 cup whole walnuts, toasted*
- 1 cup frozen snow peas, thawed and blanched
- 1/2 cup red bell pepper, cut into 1/2-inch pieces
- Dressing:
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon chopped basil
- 1 clove garlic, minced
- 1/4 teaspoon salt
- Fresh spinach leaves
- =
Directions
1
Brush chicken with olive oil; season with salt and black pepper. Grill or broil chicken breasts. Chill chicken; cut in 3/4-inch cubes.
2
Combine chicken, rice, artichokes, walnuts, peas and red pepper in large bowl. Blend vinegar, lime juice, olive oil, basil, garlic and salt in small bowl. Pour over salad; toss lightly. Serve on spinach leaves.
Recipe sourced from
fandom