Recipe: Nutrition
Dairy-free
Egg-free
Nut-free
Soy-free
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sugar
Directions
Prep Time
20 minutes
Cook Time
40 minutes
Ready in
1 hour
- In a large Dutch oven heat oil over medium-high heat. Season chicken with salt and pepper to taste, then add to pan, skin side down. Cook until browned on both sides. Using a slotted spoon, remove chicken from pan and set aside.
- Add onion, bell pepper and garlic to pan; cook and stir until vegetables are tender. Stir in rice, cumin and saffron; cook and stir 1 to 2 minutes.
- Reserve and set aside 1/4 cup of the roasted peppers. Add remaining roasted peppers, tomatoes, wine and broth to pan, scraping up any browned bits. Season with salt and pepper to taste.
- Add peas and asparagus to pan. Cover and cook 5 minutes more or until heated through and chicken is longer pink (165°F). Sprinkle with reserved roasted peppers, and serve.
- Return chicken to pan, arranging carefully on top of rice mixture. Bring mixture to boiling; reduce heat. Cover and simmer 20 minutes or until liquid evaporates and rice is tender.
Nutritional Information
Serving Size
1
Per Serving
Calories 608, Calories Fat 166, Total Fat 18g, Saturated Fat 3g, Cholesterol 86mg, Sodium 592mg, Carbohydrate 62g, Protein 39g
Serving Size | 1 |
Calories | 608 |
Calories Fat | 166 |
Calories (fat) extra | 27 |
Total Fat | 18g |
Total Fat (extra) | 29 |
Saturated Fat | 3g |
Saturated Fat (extra) | 20 |
Cholesterol | 86mg |
Cholesterol (extra) | 29 |
Sodium | 592mg |
Sodium (extra) | 25 |
Potassium | 555mg |
Carbohydrate | 62g |
Carbohydrate (extra) | 21 |
Fiber | 4g |
Fiber (extra) | 17 |
Sugars | 5g |
Protein | 39g |
Omega3 | 0g |
Vitamin A | 2714IU |
Vitamin A (extra) | 54 |
Vitamin C | 46mg |
Vitamin C (extra) | 78 |
Iron | 5mg |
Iron (extra) | 29 |