Ingredients For Japanese Chicken And Rice Salad Recipe
300 gram Brown Rice
500 gram Lilydale free range chicken tenderloins
1 Carrot, peeled, thinly sliced
4 Red radishes, cut into thin batons
4 Qukes, thinly sliced diagonally
3 Green shallots, trimmed, thinly sliced
Micro herbs, to serve
Black sesame seeds, to serve
Pickled ginger, to serve
2 tablespoon Light Olive Oil
2 tablespoon Liquid from pickled ginger
2 tablespoon Light soy sauce
2 tablespoon Rice vinegar
Nutrition value
646
calories per serving
27 g Fat29 g Protein70 g Carbs4 g FiberOther
Current Totals
27 g Fat
29 g Protein
70 g Carbs
4 g Fiber
MacroNutrients
Carbs
70 g
Protein
29 g
Fiber
4 g
Fats
Fat
27 g
Vitamins & Minerals
Calcium
71 mg
Iron
6 mg
Vitamin A
538 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
9 mg
Vitamin B6
1 mg
Vitamin B9
39 mcg
Vitamin B12
0 mcg
Vitamin C
14 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
98 mg
Manganese
1 mg
Phosphorus
386 mg
Selenium
24 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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