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eastern-european

Georgian Chicken in Walnut Garlic Sauce

This simmered dish pairs boneless skinless chicken breast with walnuts, garlic and chicken broth. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety High protein Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

42 g Protein
52 g Carbohydrates
32 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 134g boneless skinless chicken breast 142 kcal
  • 32g walnuts (ground) 209 kcal
  • 47g white rice (dry) 172 kcal
  • 63g yellow onion 25 kcal
  • 8g garlic 12 kcal
  • 126g chicken broth (low sodium) 8 kcal
  • 8g sunflower oil 71 kcal
  • 8g white wine vinegar 7 kcal
  • 2g ground coriander 6 kcal
  • 0g cayenne pepper 1 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. white rice (dry)
    Cook rice in salted water until tender; drain and keep warm.
  2. sunflower oilsalt
    Season chicken with salt and pepper. Heat oil in a skillet and brown chicken on both sides, 6-7 minutes total.
  3. yellow onionchicken broth (low sodium)
    Add onion and cook until softened, 3-4 minutes. Add chicken broth and simmer until chicken is cooked through, about 5 minutes.
  4. walnuts (ground)garlicchicken broth (low sodium)white wine vinegarground coriandercayenne pepper
    In a bowl, mix ground walnuts, garlic, vinegar, coriander, and cayenne with a few spoons of hot broth to form a thick sauce.
  5. walnuts (ground)
    Lower heat. Stir walnut mixture into the skillet and gently simmer 2-3 minutes until the sauce coats the chicken (do not boil hard).
  6. walnuts (ground)white rice (dry)
    Serve chicken and walnut sauce over rice.

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