Almond Chicken with Zucchini and Tomatoes
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(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
711
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- 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)
Preparation steps
1.
Preheat oven to 80°C (approximately 175°F).
2.
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.
