Broiled Chicken Breasts with Vegetables

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Broiled Chicken Breasts with Vegetables
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
734
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie734 kcal(35 %)
Protein42.86 g(44 %)
Fat26.13 g(23 %)
Carbohydrates83.57 g(56 %)
Sugar added0 g(0 %)
Roughage2.96 g(10 %)
Vitamin A272.43 mg(34,054 %)
Vitamin D0.09 μg(0 %)
Vitamin E1.11 mg(9 %)
Vitamin B₁0.74 mg(74 %)
Vitamin B₂0.5 mg(45 %)
Niacin26.69 mg(222 %)
Vitamin B₆0.93 mg(66 %)
Folate158.46 μg(53 %)
Pantothenic acid2.18 mg(36 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C51.95 mg(55 %)
Potassium768.77 mg(19 %)
Calcium95.06 mg(10 %)
Magnesium145.26 mg(48 %)
Iron6.37 mg(42 %)
Iodine0.77 μg(0 %)
Zinc3.4 mg(43 %)
Saturated fatty acids13.87 g
Cholesterol126.85 mg

Ingredients

for
4
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
How healthy are the main ingredients?
RadishSnow peaChicken breastthymesaltonion

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.