Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
529
Calories
45g
Protein
5g
Fat
77g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Pea | 1/2 cup (72g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad Dressing | 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
- =
- 1 pound boned and skinned chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups diagonally sliced zucchini
- 3 cups cooked rice, cooled to room temperature
- 1 9-ounce package frozen artichoke hearts*
- 3/4 cup snow peas, blanched
- 1/2 cup red pepper cubes
- 1/2 cup Italian salad dressing
- 1 teaspoon chopped fresh basil leaves
- Lettuce leaves
- =
Directions
1
Season chicken with salt and pepper. Grill or broil chicken breasts and zucchini. Chill chicken and zucchini; cut chicken in 3/4-inch cubes.
2
Combine rice, chicken, zucchini, artichoke hearts, snow peas, and red pepper in large bowl. Blend dressing and basil in small bowl. Pour over salad; toss lightly. Serve on lettuce leaves.
Recipe sourced from
fandom