Chicken-Vegetable Rice Noodles
Ingredients
- 1 (8-oz) pkg rice noodles
- 2 (12-oz) pkg stir-fry vegetables
- 3 cups shredded rotisserie chicken
- 1 cup teriyaki sauce
- ¾ cup roasted, salted cashews
Instructions
- Cook noodles according to package directions.
- Meanwhile, cook vegetables in a large skillet coated with cooking spray 8 minutes or until browned and tender. Stir in chicken and sauce; cook until thoroughly heated.
- Serve chicken mixture over noodles. Sprinkle with nuts.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
460
|
460
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 32 | 32 |
| Carb (g) | 64 | 64 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 1238 | 1238 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
