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Chicken breast stuffed with peas, rice, and salad

Homepage Recipes Chicken breast stuffed with peas, rice, and salad

Chicken breast stuffed with peas, rice, and salad

Preparation steps

Natkę pietruszki drobno siekamy i wrzucamy do miski. Dodajemy do niej groszek, oliwę, pieprz i sól, a następnie całość rozgniatamy na gładką masę. Mięso delikatnie tłuczemy, posypujemy ziołami prowansalskimi i pokrywamy farszem. Zawijamy i spinamy wykałaczką, po czym gotujemy na parze przez około 15 - 20 minut. W tym czasie gotujemy ryż według przepisu na opakowaniu i przygotowujemy surówkę:Pora i paprykę kroimy w paski, pomidora kroimy w platry. Wszystkie składniki mieszamy ze sobą i dodajemy oliwę, sól i pieprz.
Tags:
Preparation time
Minutes
Number of portions
1
Degree of flatness
1 / 5
Allergens
-
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 120 × Gram (1 g)
Weight 120 g
Tomato
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Number of servings 100 × Gram (1 g)
Weight 100 g
Chicken breast fillet
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Number of servings 100 × Gram (1 g)
Weight 100 g
Canned green peas without flooding
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Number of servings 90 × Gram (1 g)
Weight 90 g
Long grain brown rice
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Number of servings 55 × Gram (1 g)
Weight 55 g
Leek
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Number of servings 50 × Gram (1 g)
Weight 50 g
Red pepper
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Number of servings 6 × Gram (1 g)
Weight 6 g
Parsley
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Number of servings 5 × Gram (1 g)
Weight 5 g
olive oil

Nutritional composition for all portions of the recipe

Proteins 20%
34.48g / 80.61 g
Fats 30%
8.65g / 53.74 g
Carbohydrates 50%
95.39g / 89.57 g
Kcal
597.33Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.