Roasted Vegetables with Chicken and Rice Noodles
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
160
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 510 mg | (13 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Chicken breasts
- 1 carrot
- 1 red paprika
- 1 small Zucchini
- 1 yellow paprika
- 100 grams Snow peas
- 2 Tbsps soy sauce
- peppers
- 1 tsp Chinese 5 spice powder
- 1 pc fresh ginger
- 2 Tbsps lemon juice
- 1 garlic clove
- 125 milliliters Vegetable broth
- 1 generous pinch cornstarch
- 2 Tbsps Wok oil (or sesame oil)
Preparation steps
1.
Peel garlic and finely chop. Peel ginger and finely grate. Rinse snow peas and trim ends. Rince, trim and cut peppers into bite-size pieces. Rinse zucchini, cut lengthwise into quarters and then cut into slices. Peel carrot and cut into slices. Cut chicken breast into cubes 2-3 cm (approximately 3/4 - 1 inch). Place oil in the wok, cook the meat, remove and keep warm.
2.
Then cook the ginger and garlic, add vegetables and cook about 4 minutes while stirring. Add the chicken again with the soy sauce, red and yellow paprika, lemon juice and pepper and pour the vegetable broth. Season to taste. Add cornstarch in a little cold water until mixture is the right consistency. Serve with rice noodles.
