Nutrition balance score
Good
Glycemic Index
54
Low
Nutrition per serving
Calories734.2 kcal (37%)
Total Fat40.2 g (57%)
Carbs63.8 g (25%)
Sugars34.6 g (38%)
Protein31 g (62%)
Sodium1299 mg (65%)
Fiber4.9 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Prep veggies: slice the zucchini into 1 inch pieces. Slice the bell pepper into strips. Finely chop the dried dates. Finely chop 1/4 of a red onion. Finely chop 2-6 cloves of garlic depending on your taste
Step 2
Pickle onions: in a small bowl, combine onions, 1 tbsp of white wine vinegar, salt pepper and a pinch of sugar
Step 3
Cook garlic rice: heat one tbsp of olive oil in a sauce pan. Add half the chopped garlic and cook until fragrant. Add 1 cup of rice and 1 1/2 cups of water. Bring to a boil. Turn heat to low and cover for 17 minutes.
Step 4
Cook Chicken: season the chicken with salt, pepper and garlic powder. Heat 1 tbsp of olive oil in a medium saucepan. Add chicken and cook 3-5 minutes per side. Set aside on a cutting board.
Step 5
To same skillet add the veggies and remaining chopped garlic. Add salt and pepper and sauté for 5-7 minutes. Add water if the pan is dry.
Step 6
Serve chicken and veggies over garlic rice. Garnish with feta cheese and picked red pinions
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