Buttermilk Chicken with Vegetables
Buttermilk Chicken with Vegetables - Fresh and delicate: A rich blend of poultry, vegetables and delicious sauce.
Healthy, because
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Nutritional values
This delicious buttermilk chicken is packed with protein as well as calcium, which helps support tooth and bone health.
Serve this dish with some rice and a big leafy salad.
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 992 mg | (25 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 160 mg |
Ingredients
- Ingredients
- 4 Chicken breasts (with skin; about 5 ounces)
- Sea salt
- peppers
- 1 tsp sunflower oil
- 1 pc Horseradish (about 1 tablespoon)
- 6 fluid ozs Buttermilk
- 2 ozs Sour cream
- 1 tsp lemon juice
- 5 ozs Snow peas
- 2 stalks Celery
- 2 carrots
- 5 ozs Radish
- 1 bed Cress
- 1 Tbsp Canola oil
Preparation steps
Rinse chicken breasts under cold water, pat dry and season with salt and pepper.
Heat oil in a pan. Fry chicken skin side down until golden brown over high heat for 2-3 minutes. Turn chicken and cook on other side for 2 minutes. Then place in a preheated oven at approximately 250°F on a wire rack, with a drip pan below, for about 15 minutes.
Meanwhile, peel horseradish and finely grate. For the sauce, combine buttermilk with sour cream and horseradish with a hand blender to a foam. Season with lemon juice, salt and pepper.
Rinse, trim and cut snap peas diagonally into pieces. Rinse, trim and cut celery into thin slices. Peel carrot and also cut into thin slices.
Blanch carrots, sugar snap peas and celery in boiling salted water for 1 minute, drain, rinse and drain well. Meanwhile, rinse, trim and cut radishes into thin columns. Rinse, trim and chop cress.
Spread buttermilk sauce on 4 large plates and top with vegetables. Halve chicken diagonally and arrange on the vegetables. Sprinkle with cress and drizzle with oil. Season with salt and pepper and serve.
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