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Servings: 1
22 g protein
47 g carbs
6 g fat
331 kcal

Instructions

  • In deep sauce pan, heat water until boil.
  • Add brown rice, bay leaves and olive oil, cover and cook for 20 minutes.
  • Add chicken stock, onions, carrots, celery, bell pepper and chicken. Bring to boil and reduce the heat to low cook until vegetables and chicken is done.
  • Remove bay leaf from the soup and serve warm.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 331 kcal

Calories from Fat 54


% Daily Values*


Total Fat 6 g

8.57%


Saturated Fat 0.88 g

3.67%



Polyunsaturated Fat 0.83 g



Monounsaturated Fat 2 g



Cholesterol 3 mg

1.2%



Sodium 142 mg

6.17%



Potassium 547 mg



Total Carbohydrate 47 g

15.16%


Dietary Fiber 4.83 g

15.09%



Sugars 4.62 g

5.13%



Protein 22 g


Vitamin A 57.67%

Vitamin C 6.25%


Calcium 6.2%

Iron 7.69%


* Nutritional Values are estimated and may vary

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