butter chicken breast andouille sausage cheddar cheese chicken broth
vegetarian
(?)
Not vegetarian due to:
chicken breast andouille sausage chicken broth
pescatarian
(?)
Not pescatarian due to:
andouille sausage chicken broth
paleo
(?)
Not paleo due to:
cheddar cheese
This recipe has no customizations.
Nutrition to Balance
This recipe has Sodium as 81.1% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.9% of RDA
• Calories: 46.4% of RDA
• Carbs: 16.7% of RDA
• Fat (total lipid): 31.4% of RDA
• Fiber: 9.2% of RDA
• Fructose: 3.5% of RDA
• Protein: 22.8% of RDA
• Sodium: 81.1% of RDA
• Sugar: 14.3% of RDA
• Vitamin A (IU): 57.0% of RDA
• Vitamin B6: 19.4% of RDA
• Vitamin C: 42.4% of RDA
• Iron: 1.0% of RDA
• Magnesium: 9.7% of RDA
• Manganese: 13.5% of RDA
• Niacin: 25.6% of RDA
• Potassium: 7.5% of RDA
• Zinc: 10.2% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
MACROS
Carbohydrate
46.0
g
45.998
Calories
929
928.745
Fiber
2.59
g
2.587
Iron
0.198
mg
0.198
Protein
25.6
g
25.628
Sodium
1095
mg
1095.03
Sugars
4.46
g
4.465
Fat (total lipid)
19.2
g
19.159
N
0
0
white onion|red bell pepper|garlic (fresh)|butter|long-grain white rice|chicken breast|andouille sausage|diced tomato|cajun seasoning|cheddar cheese|chicken broth|peas (frozen)|chive|thyme (fresh)
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PREPARATION
1.
Preheat the oven to 375 degrees F.
2.
Place a skillet over medium heat. Add the butter, chopped onions, bell peppers, and garlic. Sauté for 2-3 minutes to soften.
3.
Chop the chicken breast into 3/4 inch chunks and slice the andouille sausage into 1/2 rounds.
4.
In a 3 quart baking dish, combine the rice, sauteed veggies, frozen peas, chicken, sausage, canned tomatoes, cajun seasoning, and shredded cheddar cheese.
5.
Stir and pour the broth over the top. Gently shake the pan to make sure all the rice is submerged in the broth. Add the thyme sprigs then cover the pan tightly with foil and bake for 50-55 minutes, until the rice is tender.
6.
Remove the foil and the thyme sprigs. Fluff the rice with a fork.
7.
Sprinkle the chives over the top and serve.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
27% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 929
Protein 25.6 g
Carbohydrates 46.0 g
Iron 0.20 mg
Fiber 2.59 g
Calcium 8.69 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
