Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 5.0 (3)
Chicken and Veggie Rice Bowl
NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 55%
CARBS 68G42% OF CAL
13G FIBER0G ADDED0G INTRINSIC38G OTHER17G TOTAL SUGAR
FAT 31G43% OF CAL
6G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Leftover chicken transformed into an easy, colorful rice bowl with bell peppers, red onion, pomegranate, avocado, and a soy-brown sugar glaze. Quick preparation turns boring chicken into an outstanding dish.
mainamericangrain bowlchickendairy free
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- Leftover grilled chicken
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp salt
- 1 bell pepper (julienned)
- 1 red onion (julienned)
- 1/2 cup pomegranate arils
- 1 avocado (sliced)
- 1 1/2 cup cooked rice
At a glance
PER SERVING · TIME 30M
CAL 32%·PRO 55%
CARBS 68G42% OF CAL
13G FIBER0G ADDED0G INTRINSIC38G OTHER17G TOTAL SUGAR
FAT 31G43% OF CAL
6G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 2989mg
- Total sugar
- 17g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1008mg
- Calcium
- 60mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2989MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.