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Nutrition Facts
Serving Size 222 g
(Approx. 6 Servings)
Amount Per Serving
Calories 380 Calories From Fat 160
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 125 mg 5%
Total Carbohydrate 32 g 11%
Dietary Fiber 4 g 16%
Sugars 3 g
Protein 33 g
Vitamin A 25% Iron 10%
Vitamin C 90% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken with Red Peppers & Rice
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 cup(s) long grain rice
2 Tbsp canola oil
1 1/2 Lb boneless skinless chicken breast, cut into 1/2-inch pieces
pinch salt
pinch black pepper
2 red bell pepper, chopped
1/2 white onion, diced
1 Tbsp ginger, diced
1 Tbsp garlic, minced
3 Tbsp cilantro, chopped
1 cup(s) slivered almonds
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Instructions

1
Place rice in a small saucepan with 2 cups water. Bring to a boil, cover, reduce to low and simmer 12 minutes.
2
While rice is cooking, preheat a medium sauté pan to medium-high.
3
Add oil and chicken (seasoned with salt and pepper) to hot pan and sauté quickly until done, approximately 5 minutes.
4
Add remaining ingredients (reserving almonds for garnish) and cook 5 minutes.
5
Remove from heat. Serve chicken over rice and garnish with slivered almonds.

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