4 Serves
69 Mins
Prepare the chicken by cutting it into bite-sized pieces using a chef's knife on a cutting board.
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BhutaneseVitamin E
1 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
25 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
240 mg / 1,250 mgPotassium
251 mg / 4,700 mgSodium
1189 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
5 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat the olive oil in a large skillet over medium heat.
Add the chicken pieces to the skillet and cook until browned on all sides.
Stir in the freekeh and enough water to cover, then simmer until the grain is tender and the liquid is absorbed.
Season the dish with salt and pepper to taste before serving hot.
6
g50
g6
g
Mexican
Indian