Photo: K8
Estimated Nutrition (whole recipe, rough)
885
Calories
74g
Protein
21g
Fat
101g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | 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
- 250px|right
- 2 Tbsp olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 cup rice (dry)
- 1 cup diced red pepper
- ¾ cup diced zucchini
- 2½ cups low-sodium chicken broth
- ¾ cup frozen peas, thawed
- 1 14-oz canned tomatoes with no sodium added
- 1 15-oz can chickpeas, rinsed and drained
- 1 lb peeled shrimp
- 1⁄8 tsp salt
- 1⁄8 tsp pepper
- 1⁄8 tsp saffron
Directions
1
1.Heat olive oil in oven-safe large skillet. Add garlic and onion. Stir for 3 minutes on medium heat.
2
2.Add rice, red pepper, zucchini, and ½ cup of chicken broth. Stir for another 5 minutes.
3
3.Add remaining ingredients except shrimp. Stir and place skillet in the oven.
4
4.Bake at 375°F for 20 minutes. Add shrimp. Cook until shrimp turns pink, about 5 minutes.
Recipe sourced from
fandom