Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
480
Calories
42g
Protein
18g
Fat
39g
Carbs
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 |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Leaf | 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
- 2 cups frozen lima beans
- 1 tbsp vegetable oil
- 1 cup fennel, cut in strips (4 oz)
- ½ cup onion, chopped
- ¼ cup low-sodium chicken broth
- 4 cups leaf spinach, washed thoroughly
- 1 tbsp distilled vinegar
- ⅛ tsp black pepper
- 1 tbsp raw chives
Directions
1
Steam or boil lima beans in unsalted water approximately 10 minutes.
2
In a skillet, sauté onions and fennel in oil.
3
Add the beans and stock to the onions, cover, and cook for 2 minutes.
4
Stir in the spinach.
5
Cover and cook until spinach has wilted, about 2 minutes.
6
Stir in the vinegar and pepper.
7
Cover and let stand for 30 seconds.
8
Sprinkle with chives and serve.
Recipe sourced from
fandom