Baked Chicken Breast with Root Vegetables
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
443
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 25.4 mg | (212 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 955 mg | (24 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 413 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Peel and rinse the potatoes and parsnips. Cut them into small, bite-size pieces. Cut the chicken breasts into bite-size pieces. Peel the onions and cut lengthwise into slices. Cut the bacon into small pieces. Mix all together, add the rosemary and season with salt and pepper. Place in a greased baking dish, drizzle with oil and bake in a preheated oven at 200°C (approximately 400°F) for 30 minutes. Stir occasionally.
2.
Serve on a plate and garnish with grated horseradish. Serve with 4 egg yolks (in the egg shell).
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