Breaded Chicken and Vegetable Skewers
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
560
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 33.9 mg | (283 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 128 mg | (135 %) | ||
| Potassium | 948 mg | (24 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 417 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (each about 140 grams)
- 2 Bell pepper (red and green)
- 1 Zucchini
- salt
- freshly ground peppers
- Curry powder
- 50 grams Pastry flour
- 2 eggs
- 50 grams Corn flakes
- 2 Tbsps Sesame seeds
- 75 grams breadcrumbs
- vegetable oil
Preparation steps
1.
Rinse the chicken breasts, pat dry and cut into cubes. Rinse the peppers, cut in half, clean and cut into bite-size pieces. Rinse the zucchini, cut the ends and cut into pieces. Place vegetables on skewers, alternating with chicken. Season with salt, pepper and curry powder. Coat with pastry flour.
2.
Crumble the corn flakes into fine pieces. Mix with the sesame seeds and breadcrumbs. Dip skewers into the beaten eggs and then dip into the corn flake mixture. Heat vegetable oil in a pan. Cook skewers over medium heat until golden brown (about 8 minutes). Drain on paper towel and serve.
