Chicken and Carrot Gratin
(2 votes)
(2 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
467
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 52.4 μg | (87 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 897 mg | (22 %) | ||
| Calcium | 244 mg | (24 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 257 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 500 grams carrots
- 2 stalks Leeks
- 45 grams butter
- 3 Chicken breasts
- salt
- peppers
- 300 milliliters Whipped cream
- 100 milliliters milk
- 100 grams cream cheese
- 1 generous pinch freshly grated Nutmeg
- 75 grams grated Cheese
Preparation steps
1.
Peel and slice the carrots. Rinse and chop the leeks. Blanch the carrots and leeks separately in boiling water for 5 minutes. Drain well.
2.
Melt 30 grams (approximately 1 ounce) of butter in a pan. Cook the chicken breasts in the butter over high heat until golden brown. Cut the chicken breasts into slices.
3.
Preheat the oven to 150°C (approximately 300°F). Grease a baking dish with the remaining butter.
4.
Spread the leeks in the baking dish. Top with the chicken slices. Cover with the carrot slices. Season each layer with salt and pepper.
5.
Mix the cream, milk, cream cheese and season with nutmeg. Pour over the gratin. Bake for about 20 minutes. Sprinkle with grated cheese and bake for another 15 minutes. Remove from the oven and serve immediately.
