Autumnal Chicken with Brussels Sprouts and Grapes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 825 cal. | (39 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.9 g | (43 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 202.9 μg | (338 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 36.6 mg | (305 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 222 μg | (74 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 1,578 mg | (39 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 539 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 4 Chicken breasts
- 4 Tbsps butter
- 400 grams (approximately 14 ounces) Grape
- salt
- freshly ground peppers
- 200 milliliters (approximately 7 ounces)brighter Gravy
- 1 splash white wine
- 500 grams (approximately 18 ounces) Brussels sprouts
- 1 scallion
- 1 small red onion
- 2 Tbsps lemon juice
- 400 grams (approximately 14 ounces) Tagliatelle
Preparation steps
Pluck grapes from the stems, rinse and pat dry. In a small pot combine half the grapes and the gravy and simmer over medium heat until the grapes burst. Push the grapes through a sieve, season well with salt and pepper and round off with a splash of wine. Gently reheat the sauce, add the remaining grapes and keep warm.
Cook the Brussels sprouts in a pot of boiling salted water until tender, about 8 minutes. Drain, rinse under cold water and drain thoroughly.
Season the chicken breasts with salt and pepper. Heat 2 tablespoons of the butter in a pan and saute the chicken until golden brown on both sides and cooked through, 5-6 minutes.
Cook the pasta in a large pot of boiling salted water until al dente, drain.
Rinse and slice the scallions. Peel and chop the red onion.
Heat the remaining butter in a pan and sauté the onions and Brussels sprouts for a few minutes until the onions are translucent. Season with salt, pepper and lemon juice.
Serve the chicken with the grape sauce, Brussels sprouts and pasta.
