Almond Chicken with Zucchini and Tomatoes

Name: Almond Chicken with Zucchini and Tomatoes
Total time: 40 min
Yield: 4
Ingredients: 4 Chicken breasts; salt; white peppers; 2 Tbsps clarified butter; 2 Tomatoes; 2 smaller Zucchini; 8 small Boiled potatoes (pre-cooked); 1 Tbsp Pastry flour; 3 Tbsps clarified butter; 100 grams blanched almonds; 50 milliliters Vegetable broth; 1 tsp chopped parsley; salt; peppers; 1 Tbsp Calvados; parsley (for garnish)

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Health Score:

75 / 100

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

Calories:

711

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	711 cal.	(34 %)
Protein	60 g	(61 %)
Fat	34 g	(29 %)
Carbohydrates	38 g	(25 %)
Sugar added	0 g	(0 %)
Roughage	7.3 g	(24 %)

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more nutritional values

Vitamin A	0.3 mg	(38 %)
Vitamin D	0.3 μg	(2 %)
Vitamin E	8.8 mg	(73 %)
Vitamin K	34 μg	(57 %)
Vitamin B₁	0.6 mg	(60 %)
Vitamin B₂	0.3 mg	(27 %)
Niacin	36.5 mg	(304 %)
Vitamin B₆	1.5 mg	(107 %)
Folate	77 μg	(26 %)
Pantothenic acid	2.7 mg	(45 %)
Biotin	8.8 μg	(20 %)
Vitamin B₁₂	0.8 μg	(27 %)
Vitamin C	63 mg	(66 %)
Potassium	1,718 mg	(43 %)
Calcium	108 mg	(11 %)
Magnesium	179 mg	(60 %)
Iron	6.2 mg	(41 %)
Iodine	12 μg	(6 %)
Zinc	4.1 mg	(51 %)
Saturated fatty acids	13.4 g
Uric acid	440 mg
Cholesterol	174 mg
Complete sugar	7 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For the chicken: 4 Chicken breasts; salt; white peppers; 2 Tbsps clarified butter

For the vegetables: 2 Tomatoes; 2 smaller Zucchini; 8 small Boiled potatoes (pre-cooked); 1 Tbsp Pastry flour; 3 Tbsps clarified butter; 100 grams blanched almonds; 50 milliliters Vegetable broth; 1 tsp chopped parsley; salt; peppers; 1 Tbsp Calvados; parsley (for garnish)

How healthy are the main ingredients?

almond parsley Chicken breast salt Tomato Zucchini

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Preparation steps

Preheat oven to 80°C (approximately 175°F).

Season chicken breasts with salt and pepper. Fry chicken quickly in a pan with hot clarified butter, then remove from pan and keep warm in oven at 80°C (175°F). Rinse tomatoes and slice. Rinse zucchini and cut lengthwise into quarters. Peel potatoes, cut into slices and dust with flour. Fry potatoes in butter until golden brown. Add almonds and cook briefly, then add remaining ingredients and cook for 1-2 minutes. Deglaze with broth and bring to a boil. Season with parsley, salt, pepper and Calvados. Arrange mixture on plates and garnish with parsley to serve.