Baked Chicken Fillet Cubes with Curry and Coconut in Parchment Paper
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 706 mg | (18 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 22.9 g | |||
| Uric acid | 274 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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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