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Smoky Paprika Chicken Mushroom Rice Bowls with Lemon and Parsley
Rice bowls with chicken thigh fillets, chestnut mushrooms, sweetcorn, smoked paprika, and lemon.
50 min660 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
660 kcalEstimated 2 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 660 kcal |
| Protein | 38g |
| Carbohydrate | 74.3g |
| of which sugars | 13.4g |
| Fat | 23.5g |
| of which saturates | 6.6g |
| Fibre | 8g |
| Salt | 1g |
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Prepare the rice bowls
Slice the chestnut mushrooms, chop the onion, grate the garlic, cut the chicken thigh fillets into bite-size pieces, roughly chop the parsley, and boil the kettle.
Timer: 12 min