RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.0691
Energy (kCal)	398.8007
Carbohydrates (g)	55.3128
Total fats (g)	16.3922
Fatty acids, total saturated 20:0 (g)	0.0092
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1325
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0006
Riboflavin (mg)	0.2132
Tocopherol, beta (mg)	0.0247
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.6403
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.1645
Proline (g)	0.4742
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0002
Adjusted Protein (g)	0.0000
Cystine (g)	0.1674
Tocotrienol, beta (mg)	0.0555
Selenium, Se (g)	10.5653
Copper, Cu (mg)	0.6766
Maltose (g)	0.0000
Zinc, Zn (mg)	2.7153
Total lipid (fat) (g)	16.3922
Vitamin K (phylloquinone) (g)	4.0341
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0197
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	44.6698
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	67.6675
Energy (kcal)	398.8007
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0457
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2871
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.5200
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2713
Vitamin C, total ascorbic acid (mg)	2.4998
Lutein + zeaxanthin (g)	50.3941
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5870
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	101.2519
Fatty acids, total saturated 16:0 (g)	1.5731
Carbohydrate, by difference (g)	55.3128
Vitamin D (IU)	0.0000
Fructose (g)	0.0002
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.9568
Tyrosine (g)	0.4083
Potassium, K (mg)	287.0675
Fatty acids, total saturated 12:0 (g)	0.0031
Vitamin A, RAE (g)	3.2762
Serine (g)	0.5456
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5371
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0105
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0465
Histidine (g)	0.2823
Isoleucine (g)	0.4379
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.7945
Water (g)	12.9198
Fatty acids, total saturated 8:0 (g)	0.0012
Tocotrienol, delta (mg)	0.0370
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	27.8868
Sodium, Na (mg)	25.4069
Iron, Fe (mg)	1.6030
Energy (kJ)	1667.6412
Ash (g)	2.2726
Caffeine (mg)	0.0000
Glycine (g)	0.6082
Fatty acids, total trans-polyenoic (g)	0.0006
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	6.7965
Fatty acids, total polyunsaturated (g)	6.9357
Vitamin E (alpha-tocopherol) (mg)	0.3837
Sucrose (g)	0.4070
Vitamin B-6 (mg)	0.3437
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3591
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	44.7145
Pantothenic acid (mg)	0.8751
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0012
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.7206
Folate, food (g)	44.6698
Fatty acids, total saturated 20:1 (g)	0.0269
Fatty acids, total monounsaturated (g)	6.0894
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5963
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	13.5842
Fatty acids, total polyunsaturated 16:1 c (g)	0.0025
Fatty acids, total saturated (g)	2.3831
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	134.2618
Fatty acids, total saturated 10:0 (g)	0.0105
Galactose (g)	0.0024
Tocotrienol, gamma (mg)	0.8263
Alanine (g)	0.5660
Glutamic acid (g)	2.1918
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0442
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.8161
Folate, DFE (g)	44.6698
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0006
Fiber, total dietary (g)	5.1478
Tryptophan (g)	0.1796
Threonine (g)	0.4020
Fatty acids, total polyunsaturated 18:1 c (g)	0.6407
Manganese, Mn (mg)	2.2079
Protein (g)	10.0691
Cryptoxanthin, beta (g)	1.2896
Fatty acids, total saturated 18:1 undifferentiated (g)	6.0110
Betaine (mg)	0.0035
Phosphorus, P (mg)	418.5847
Tocopherol, gamma (mg)	0.1186

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven 375 degree (f) Put 1 tablespoon butter into an oven proof dish stir in the rice until all the grains are coated. | 2. Add the wine. Cut the lemon in half and squeeze the juice from half the lemon into a dish with the remaining melted butter and the basil. | 3. Other herbs such as dill, or oregano could be used instead. | 4. Coat the chicken breast with the butter/lemon/herb sauce on both sides and place on top of the rice and wine. Slice the remaining half of the lemon into thin rounds and place on top of the chicken. | 5. Cover with a tight fitting cover or foil and bake for 35 minutes or until all the liquid is absorbed and the chicken has an internal temperature of 175(f) or 79(c). | 6. Salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	boneless	skinless boneless	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
rice	1/3	cup	un-cooked	226.3167	47.0208	4.6497	1.9733
white wine	2/3	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Solo Baked Chicken Breast and Lemon Rice