Baked Chicken Breasts on Vegetables
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
510
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 10.8 mg | (90 %) | ||
| Vitamin K | 44 μg | (73 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.4 mg | (278 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,341 mg | (34 %) | ||
| Calcium | 469 mg | (47 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 452 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 2 Tbsps vegetable oil
- 4 slices Emmentaler cheese
- 1 bunch scallions
- 4 carrots
- ½ Celery
- 1 Tbsp Wine vinegar
- 4 Tbsps vegetable oil
- salt
- freshly ground peppers
- butter (for the pan)
Preparation steps
1.
Rinse chicken, pat dry and season with salt and pepper. Heat oil in a pan and cook chicken for about 4 minutes on both sides. Arrange in a greased baking dish and bake in preheated oven at 175°C (approximately 350°F0 for about 10 minutes. Arrange cheese slices on top and bake for another 3-5 minutes. Rinse and dry scallions, cut into large rings.
2.
Peel celery and carrots, cut into sticks. Blanch both in boiling salted water for 5 minutes, drain well. Whisk vinegar with oil and season with salt and pepper. Drizzle vegetables with the dressing and arrange on plates. Top with chicken and garnish with scallions. Serve.
