Total = 173 – Approx 1/3 marinade remained (173/3 x 2) 115 cals – 5 chicken thighs, boneless skinless (1 lb) = 720 cals
Calories = (720 + 115)/5 = **167 each**
Marinade over night and grill on high heat
**Rice**
– 1.5 cups basmati rice (960 cals) – 1/4 tsp saffron threads, crushed and steeped in water – 1 tbsp butter (105 cals)
– (960+105)/5 = **213 cals**
Instructions:
– Rinse rice well – Boil water with salt – Loose boil the rice until al dented – Drain rice and return to pot, add steeped saffron and butter – Cover lid with towel and steam until tender
Total Cal per dish served with green peppers and 50g additional plain yogurt = **426 cals**
2 Comments
**Chicken**
– 1/3 cup 2% yogurt = 47 cals
– 1 tbsp olive oil = 126 cals
– 2 tbsp shawarma seasoning blend
Total = 173
– Approx 1/3 marinade remained (173/3 x 2) 115 cals
– 5 chicken thighs, boneless skinless (1 lb) = 720 cals
Calories = (720 + 115)/5 = **167 each**
Marinade over night and grill on high heat
**Rice**
– 1.5 cups basmati rice (960 cals)
– 1/4 tsp saffron threads, crushed and steeped in water
– 1 tbsp butter (105 cals)
– (960+105)/5 = **213 cals**
Instructions:
– Rinse rice well
– Boil water with salt
– Loose boil the rice until al dented
– Drain rice and return to pot, add steeped saffron and butter
– Cover lid with towel and steam until tender
Total Cal per dish served with green peppers and 50g additional plain yogurt = **426 cals**
Looks great! Nice work