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Easy Raspberry Chicken with Coconut Rice
- 2 cups water
- 1 (14 ounce) can reduced-fat coconut milk
- 2 teaspoons minced fresh ginger root
- 1 cup Basmati rice
- 1/3 cup all-purpose flour
- 1 tablespoon lemon pepper
- 4 (6 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
- 2 tablespoons vegetable oil
- 2 teaspoons dried rosemary
- 1/2 cup raspberry vinegar
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 24.9g|
|Saturated Fat 8.9g|
|Total Carbohydrate 51.6g|
|Dietary Fiber 0.9g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|