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Italian Chicken Fried Rice Recipe
This Italian chicken Rice dish with zucchini, onions and sweet peppers makes a great easy dinner.
Course
Main Course
Cuisine
Italian
Diet
Gluten Free
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
499
kcal
Author
Robin Gagnon
Ingredients
1
pound
boneless skinless chicken breasts
sliced in thin strips
2
small zucchini
cut in wedges
1
Vidalia onion (or other sweet onion)
generous slices
1
sweet red pepper
cut in strips
1
teaspoon
crushed minced garlic
½
teaspoon
Italian seasoning
1
tablespoon
olive oil
1 ½
cups
jasmine rice
3
cups
chicken stock
Instructions
Bring stock to boil in saucepan. Add rice and simmer until tender.
Put oil in wok or large skillet on med-high heat.
Once pan is hot add vegetables and stir fry until firm but nearly cooked through.
Add chicken, garlic and herbs. Stir fry until chicken is fully cooked.
Fold the cooked rice in, until thoroughly mixed. Stir fry for a minute or two in the pan.
Serve with grated cheese.
Notes
Leftovers are great in a frittata, with baked with melted cheese or even a splash of soy sauce.
Nutrition
Calories:
499
kcal
|
Carbohydrates:
73
g
|
Protein:
30
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.01
g
|
Cholesterol:
60
mg
|
Sodium:
375
mg
|
Potassium:
1007
mg
|
Fiber:
3
g
|
Sugar:
11
g
|
Vitamin A:
1164
IU
|
Vitamin C:
61
mg
|
Calcium:
69
mg
|
Iron:
2
mg