Broiled Chicken Breasts with Vegetables
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
734
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 734 cal. | (35 %) | ||
| Protein | 42.86 g | (44 %) | ||
| Fat | 26.13 g | (23 %) | ||
| Carbohydrates | 83.57 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.96 g | (10 %) |
more nutritional values
| Vitamin A | 272.43 mg | (34,054 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 1.11 mg | (9 %) | ||
| Vitamin B₁ | 0.74 mg | (74 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 26.69 mg | (222 %) | ||
| Vitamin B₆ | 0.93 mg | (66 %) | ||
| Folate | 158.46 μg | (53 %) | ||
| Pantothenic acid | 2.18 mg | (36 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.33 μg | (11 %) | ||
| Vitamin C | 51.95 mg | (55 %) | ||
| Potassium | 768.77 mg | (19 %) | ||
| Calcium | 95.06 mg | (10 %) | ||
| Magnesium | 145.26 mg | (48 %) | ||
| Iron | 6.37 mg | (42 %) | ||
| Iodine | 0.77 μg | (0 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 13.87 g | |||
| Cholesterol | 126.85 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Chicken breasts
- 4 thyme
- vegetable oil
- 50 grams butter
- salt
- freshly ground peppers
- 2 bunches Radish
- 300 grams Snow peas
- 1 onion
- 100 milliliters Vegetable broth
- 50 grams butter
- salt (sugar, pepper, nutmeg)
- 400 grams cooked Spaghetti
Preparation steps
1.
Season chicken breasts with salt and pepper. Preheat broiler. In a pan, cook chicken breasts, skin-side down.
2.
Add thyme sprigs and butter to the pan. Turn breasts skin-side up. Place pan on the middle rack of the oven and broil, watching carefully, 6-8 minutes.
3.
Trim off radish greens and ends. Rinse, halve and thinly slice radishes. Cut snow peas on the diagonal into diamond shapes. Dice onion.
4.
Melt butter in a saucepan. Add onion and sauté until translucent. Add radishes and snow peas. Deglaze with broth and cook vegetables about 5 minutes.
5.
Slice chicken breast fillets. Divide vegetables among plates and top with chicken slices and pan juices. Serve cooked spaghetti on the side.
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