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Servings: 1
13 g protein
51 g carbs
8 g fat
322 kcal

Instructions

  • Add chicken, salt, onion and carrots in a large pot.
  • Now add 16 cups of water to cover the mixture completely. Boil the mixture and then simmer gently for an hour.
  • Transfer the chicken on to a plate and keep it aside to cool.
  • Discard onion and carrots.
  • Add rice to the broth and simmer for at least 20 minutes.
  • Meanwhile, shred the chicken, discarding the bones and skin (if any).
  • Add the pepper and chicken to the broth and heat for at least 3 more minutes.
  • Distribute avocados evenly across 6 bowls and pour the soup over them.
  • Sprinkle with cilantro and squeeze the lemons for a fresh dimension to the taste. Serve immediately.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 322 kcal

Calories from Fat 72


% Daily Values*


Total Fat 8 g

11.43%


Saturated Fat 1.16 g

4.83%



Polyunsaturated Fat 1.05 g



Monounsaturated Fat 4.88 g



Cholesterol 0 mg

0%



Sodium 36 mg

1.57%



Potassium 492 mg



Total Carbohydrate 51 g

16.45%


Dietary Fiber 6.38 g

19.94%



Sugars 3.94 g

4.38%



Protein 13 g


Vitamin A 38.33%

Vitamin C 23.75%


Calcium 4.9%

Iron 7.69%


* Nutritional Values are estimated and may vary

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