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Picture of Indonesian Coconut Rice with Chicken and Zucchini
south east asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5573 kcal 279 %
  • Fat 368 g 565 %
  • Saturated 143 g 713 %
  • Carbs 271 g 90 %
  • Fiber 13 g 51 %
  • Protein 291 g 581 %
  • Cholesterol 1513 mg 504 %
  • Sodium 6037 mg 252 %
  • Calcium 445 mg 44 %
  • Magnesium 644 mg 153 %
  • Potassium 5861 mg 125 %
  • Iron 30 mg 166 %
  • Zinc 27 mg 247 %
  • Phosphorus 3355 mg 479 %
  • Vitamin A 421 µg 47 %
  • Vitamin C 106 mg 118 %
  • Thiamin (B1) 2 mg 144 %
  • Riboflavin (B2) 3 mg 222 %
  • Niacin (B3) 81 mg 504 %
  • Vitamin B6 7 mg 534 %
  • Folate equivalent (total) 265 µg 66 %
  • Vitamin B12 10 µg 399 %
  • Vitamin D 2 µg 10 %
  • Vitamin E 9 mg 62 %
  • Vitamin K 92 µg 77 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Indonesian Coconut Rice with Chicken and Zucchini recipes

Ingredients

  • 2 tablespoons cooking oil
  • 8 chicken thighs
  • 2 teaspoons salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 large onion, cut into thin slices
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 cups long-grain rice
  • 1 2/3 cups unsweetened coconut milk (one 13-ounce can)
  • 1 3/4 cups water
  • 1 pound zucchini, cut into 1/4-inch dice
  • 1 tablespoon lemon juice
  • 1/3 cup chopped cilantro (optional)

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