Cashew Chicken and Broccoli With Rice

  • U Serves 4 People
  • P Prep: 00:13
  • P Cook: 00:30
Cashew Chicken and Broccoli With Rice

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)


Amount Per Serving


Calories 680

Calories from Fat 278


% Daily Values*


Total Fat 30.86

47.48%


Saturated Fat 10.78

53.90%


Polyunsaturated Fat 4.06


Monounsaturated Fat 9.16


Cholesterol 147.01

49.00%


Sodium 829.67

34.57%


Potassium 743.05


Total Carbohydrate 45.25

15.08%


Dietary Fiber 4.63

18.52%


Sugars 3.41


Protein 57.20


Vitamin A 39.25%

Vitamin C 197.75%


Calcium 24.45%

Iron 20.03%


* Nutritional Values are estimated and may vary

³ Description

This is a great dish to make for dinner and bring the rest to work for your lunch, it's got a great crunchy texture (cashews) and you can make it as spicy as you want.

² Ingredients

  •  100 g Chicken Breast
  •  73 g Cashew Nuts
  •  1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet Red Peppers
  •  1 serving (serving = 1/2 cup dry) Minute Instant Whole Grain Brown Rice
  •  1 cup chopped Broccoli
  •  1 serving (serving = 1 slice) Great Midwest Pepper Jack Cheese
  •  1 serving (serving = 1 packet) Papa John's Crushed Red Pepper
   

q Directions

1. In a large pot, add 6 cups of water and cook chicken for 10 minutes.

2. Preheat oven to 350F. In another pot, cook your brown rice and steam your broccoli using whatever method you would like.

3. Slice your red pepper and crush your cashews (or leave them whole if you prefer).

4. Once chicken is done (10 minutes), remove and place in a casserole dish. Layer on your cheese and add red pepper slices, crushed red peppers, and crushed cashews. Pop in the oven for 20 minutes.

5. After 20 minutes, take dish out of oven, plate rice with broccoli on top, then layer chicken mixture on top.

Add some Franks Red Hot Sauce for an extra kick!

Recipe Submitted by Chris BEach

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