Baked Chicken with Bell Peppers
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
517
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.1 mg | (268 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 652 mg | (16 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 384 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 8 slices Whole grain cracker
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 2 Tbsps Pastry flour
- 2 eggs
- 3 red paprika
- 3 yellow paprika
- 1 onion
- 3 Tbsps olive oil
- paprika (sweet)
- 2 tsps thyme
Preparation steps
1.
Finely shred whole grain crackers in a food processor. Season chicken breasts with salt and pepper. Coat each chicken breast in succession with flour, whisked egg and cracker crumbs. Heat oil in a pan and fry breaded chicken breasts on each side for about 5 minutes until golden brown.
2.
Peel onion and finely chop. Rinse bell peppers, trim, cut in half, remove seeds and coarsely chop. Heat olive oil in a pan and fry onions until soft. Add bell peppers to the pan, fry briefly and season with salt, pepper, paprika and thyme. Cook briefly. To serve, arrange bell peppers on plates and place chicken breasts on top.
