Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Vegetable Juice | not in our table | 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
- =
- 3/4 cup vegetable juice
- 1 1/2 teaspoons flour
- 2 teaspoons paprika
- 1/2 teaspoon seasoned salt
- 1 teaspoon olive oil
- 1/4 cup sliced green onions
- 1 clove garlic, minced
- 1/2 pound boneless chicken breasts, cut into 2-inch strips
- 2 tablespoons sour cream
- 1 cup hot cooked rice
- Chopped fresh parsley for garnish
- =
Directions
Combine vegetable juice, flour, paprika and salt in small bowl; set aside.
Heat oil in medium skillet over medium heat. Add onions and garlic; cook 1 minute. Add chicken and cook until chicken is lightly browned. Add vegetable juice mixture. Cook until mixture boils, stirring often. Reduce heat to low; cover and simmer 15 minutes.
Remove from heat and stir in sour cream. Serve over rice. Sprinkle with parsley.