Baked Chicken Breast Fillets with Peppers and Mozzarella
(Percentage of daily recommendation)
|Calorie||576 kcal||(27 %)|
|Protein||61.42 g||(63 %)|
|Fat||31.89 g||(27 %)|
|Carbohydrates||8.22 g||(5 %)|
|Sugar added||0 g||(0 %)|
|Roughage||3.26 g||(11 %)|
|Vitamin A||369.77 mg||(46,221 %)|
|Vitamin D||0.17 μg||(1 %)|
|Vitamin E||1.61 mg||(13 %)|
|Vitamin B₁||0.21 mg||(21 %)|
|Vitamin B₂||0.27 mg||(25 %)|
|Niacin||35.29 mg||(294 %)|
|Vitamin B₆||1.28 mg||(91 %)|
|Folate||67.89 μg||(23 %)|
|Pantothenic acid||1.81 mg||(30 %)|
|Biotin||3.71 μg||(8 %)|
|Vitamin B₁₂||0.58 μg||(19 %)|
|Vitamin C||66.74 mg||(70 %)|
|Potassium||883.32 mg||(22 %)|
|Calcium||216.55 mg||(22 %)|
|Magnesium||82.76 mg||(28 %)|
|Iron||3.28 mg||(22 %)|
|Iodine||1.02 μg||(1 %)|
|Zinc||2.07 mg||(26 %)|
|Saturated fatty acids||8.22 g|
Line baking sheet with parchment paper.
Rinse and dry bell peppers, halve and remove seeds and ribs. Arrange on a baking sheet, skin side up, and roast in preheated oven at 220°C (approximately 425°F) for about 10-15 minutes or until peppers blacken and blister. Remove from the oven and cover with a damp kitchen towel. Cool for 5 minutes and peel.
Preheat the oven to 200 ° C circulating air switch.
Rinse tomatoes, blanch in boiling water, rinse with cold water and peel. Halve and remove seeds and stalks, dice. Rinse spinach and blanch in boiling salted water for 1-2 minutes. Rinse with cold water and squeeze.
Combine peppers, tomatoes and spinach and season with salt, pepper and nutmeg.
Rinse chicken breasts and pat dry. Grease baking pan with 1 tablespoon of oil.Whisk the rest of oil with oregano and paprika, season with salt and pepper. Place meat into the dish and brush with oil mixture. Bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes. Drain mozzarella and cut into thin slices.
Layer vegetables on chicken and top with cheese. Sprinkle with pine nuts and bake for another 10 minutes.
Place 2 chicken fillets per plate and serve immediately.