Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
550
Calories
39g
Protein
18g
Fat
53g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| 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 chicken breast tenders
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound asparagus, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/4 cup white wine
- 1 tablespoon dried tarragon leaves
- 3 cups cooked rice, cooked in chicken broth
- =
Directions
1
Season chicken with salt and pepper. Cook chicken and asparagus in olive oil in large skillet over medium-high heat 2 to 3 minutes. Add white wine and tarragon; simmer 1 minute. Add rice; heat thoroughly.
Recipe sourced from
fandom