Baked Mediterranean Chicken
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
384
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.3 mg | (261 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 386 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Cherry tomatoes
- 4 Tbsps Caper (in brine)
- 200 grams black Olives (pitted)
- 1 Tbsp grated Lemon peel
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 4 Chicken breasts
Preparation steps
1.
Rinse and halve tomatoes. Rinse capers under cold water in a colander and drain well. Preheat oven to 220°C (approximately 425°F).
2.
Mix tomatoes with olive oil, lemon zest, capers and olives and season with salt and pepper. Pour about half of the mixture in an ovenproof baking dish. Place chicken breasts on top, cover with the remaining vegetables and bake until chicken is cooked through, 20-25 minutes. Serve with boiled potatoes and steamed fennel, if desired.
