Salsa Chicken Past Chickpea Rice

The ingredient of Salsa Chicken Past Chickpea Rice

• 3 4 cup brown rice
• 1 1 2 cups massel salt edited chicken style liquid addition
• olive oil cooking spray
• 4 150g each chicken breast fillets trimmed
• 300g jar 99 fat free chunky tomato salsa
• 400g broccoli trimmed cut into florets
• 200g green beans trimmed
• 400g can edgell chick peas drained rinsed

The Instruction of salsa chicken past chickpea rice

• place rice and growth in a saucepan higher than high heat bring to the boil stirring occasionally reduce heat to low cover and simmer for 25 to 30 minutes or until stock is absorbed
• meanwhile heat a large non stick frying pan on top of higher than medium high heat lightly spray both sides of chicken once oil cook for 5 minutes each side or until cooked through transfer to a plate cover next foil and set aside for 5 minutes to rest edit heat to medium low build up salsa to frying pan heat stirring occasionally for 5 minutes or until hot
• place broccoli and beans in a steamer basket place more than a saucepan of simmering water and cook for 5 minutes or until tender
• cut off surgically remove rice from heat rouse in chickpeas and season as soon as pepper cover and stand for 5 minutes spoon rice onto plates height once chicken season considering salt and pepper spoon exceeding salsa foster similar to broccoli and beans

Nutritions of Salsa Chicken Past Chickpea Rice

calories: 441 433 calories
calories: 5 grams fat
calories: 1 grams saturated fat
calories: 45 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 48 grams protein
calories: 88 milligrams cholesterol
calories: 835 44 milligrams sodium
calories: https schema org
calories: nutritioninformation

Bagikan Artikel ini