Baked Chicken Fillet Cubes with Curry and Coconut in Parchment Paper

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Baked Chicken Fillet Cubes with Curry and Coconut in Parchment Paper
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
406
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie406 cal.(19 %)
Protein38 g(39 %)
Fat27 g(23 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.6 mg(5 %)
Vitamin K7.4 μg(12 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin23.2 mg(193 %)
Vitamin B₆0.8 mg(57 %)
Folate20 μg(7 %)
Pantothenic acid1.3 mg(22 %)
Biotin5.9 μg(13 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C10 mg(11 %)
Potassium706 mg(18 %)
Calcium30 mg(3 %)
Magnesium80 mg(27 %)
Iron2.7 mg(18 %)
Iodine3 μg(2 %)
Zinc2 mg(25 %)
Saturated fatty acids22.9 g
Uric acid274 mg
Cholesterol110 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
600 grams Chicken breasts (ready to cook, skinless)
120 grams Coconut flakes
1 ½ tsps Curry powder
1 Tbsp freshly chopped cilantro
1 organic lemon (juiced)
salt
freshly ground peppers
30 grams butter (in flakes)
How healthy are the main ingredients?
Chicken breastlemonsalt

Preparation steps

1.

Rinse the chicken breast, pat dry, cut into bite-sized large cubes. Toast the coconut flakes in a hot dry pan until golden yellow, remove and set aside. Mix the toasted coconut flakes with curry and cilantro.

2.

Rub the chicken breast cubes with a little lemon juice, season with salt and pepper, and coat with the coconut flakes mixture.

Divide the coated chicken breast cubes into 4 portions and place each portion on a parchment paper. Top with butter flakes, close the parchment paper and place on a baking tray. Bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 425°F) for 10-15 minutes. Remove from the oven and serve as desired with spicy rice.

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