9 Ingredients
  • 3 cups quick-cooking rice
  • 2 roasted chicken breast halves, about 1 pound
  • 1 (15-ounce) can chick peas, drained
  • 1 cup reserved roasted vegetables from Roasted Vegetable Stew
  • 1 cup yogurt
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro leaves
  • Salt and ground black pepper
Nutrition
929
46% daily value
4 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

25% 16

Saturated

24% 5

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 4

Carbs

49% 148

Carbs (net)

- 139

Fiber

33% 8

Sugars

- 7

Sugars, added

- 0

Protein

88% 44

Cholesterol

27% 81

Sodium

44% 1054

Calcium

17% 166

Magnesium

29% 124

Potassium

14% 673

Iron

22% 4

Zinc

34% 4

Phosphorus

74% 519

Vitamin A

12% 107

Vitamin C

3% 3

Thiamin (B1)

21% 0

Riboflavin (B2)

23% 0

Niacin (B3)

88% 14

Vitamin B6

76% 1

Folate equivalent (total)

18% 73

Folate (food)

- 73

Folic acid

- 0

Vitamin B12

26% 1

Vitamin D

3% 1

Vitamin E

6% 1

Vitamin K

8% 10
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