This recipe has Carbs as 85.3% and Fiber as 114% (as a percentage of RDA).
You'll likely need to take these 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: 1.6% of RDA
• Calories: 71.9% of RDA
• Carbs: 85.3% of RDA
• Fat (total lipid): 59.7% of RDA
• Fiber: 114% of RDA
• Fructose: 1.4% of RDA
• Protein: 42.9% of RDA
• Sodium: 20.5% of RDA
• Sugar: 5.1% of RDA
• Vitamin A (IU): 1.0% of RDA
• Vitamin B6: 59.5% of RDA
• Vitamin C: 9.2% of RDA
• Iron: 1.0% of RDA
• Magnesium: 92.4% of RDA
• Manganese: 22.0% of RDA
• Niacin: 75.6% of RDA
• Potassium: 27.7% of RDA
• Zinc: 30.6% 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.
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PREPARATION
1.
Cook pasta according to directions on package.
2.
Slice chicken crosswise into narrow strips. Coat strips lightly with flour.
3.
Heat a large saute pan over medium-high heat and add 2-3 tablespoons olive oil. Add the chicken strips and cook, stirring frequently, until cooked through, 3-5 minutes.
4.
Remove the chicken to a dish. Add onion to the pan and cook until soft, about 1 to 2 minutes.
5.
Add chicken broth to pan and bring to a boil. Add lemon juice and boil until mixture is reduced to about 1/3 cup (4 to 5 minutes).
6.
Remove from heat and add remaining 2-3 tablespoons olive oil.
7.
Return chicken to pan and heat through. Sprinkle with thyme (or parsley). Serve with pasta.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
77% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free all-purpose flour for all-purpose flour.
3.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1078
Protein 36.2 g
Carbohydrates 176 g
Iron 0.18 mg
Fiber 24.1 g
Calcium 16.0 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.
