Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
821
Calories
66g
Protein
20g
Fat
96g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Yogurt | 170g plain Greek | 100 |
| Pea | 1/2 cup (72g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 1/2 cup plain yogurt
- 3 tablespoons curry powder, divided
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 4 boneless, skinless chicken breasts
- 3 cups cooked rice (cooked in chicken broth), cooled
- 1 medium-size red pepper, julienned
- 1/2 medium-size red onion, sliced
- 1 cup snow peas, julienned
- 2 green onions, sliced
- 1/3 cup raisins
- 1/4 cup unsalted peanuts, chopped
- 1/4 cup prepared light Italian dressing
- =
Directions
1
Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red pepper in medium bowl; mix well. Place chicken in mixture; stir to coat. Cover and marinate 4 to 6 hours in refrigerator.
2
Grill or broil chicken and cut into strips; refrigerate.
3
Combine rice, remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green onions, raisins and peanuts; mix well. Cover and refrigerate one hour.
4
Pour dressing over salad; toss. To serve, place chicken strips over salad.
Recipe sourced from
fandom