Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
500
Calories
44g
Protein
12g
Fat
52g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | 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
- =
- 12 sun-dried tomatoes
- 2 cups hot water
- 3 cups cooked rice
- 2 6-ounce packages precooked, grilled chicken strips, cut into 1/2-inch pieces
- 1/2 cup basil pesto sauce
- 1 cup provolone cheese cubes, cut into 1/4-inch pieces
- 1/4 cup balsamic vinaigrette dressing
- Salt and ground black pepper to taste
- =
Directions
1
Place tomatoes in 2-quart saucepan. Pour 2 cups hot water over tomatoes; let stand 10 minutes or until soft. Drain tomatoes and coarsely chop. Set aside.
2
In large bowl, combine rice, chicken strips and basil pesto. In medium bowl, combine tomatoes, cheese and vinaigrette; add to rice mixture. Toss well. Season to taste with salt and pepper.
Recipe sourced from
fandom