Chicken and Vegetable Pan
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
280
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 32.3 μg | (54 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 291 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Peel carrots, cut diagonally into 1 cm (approximately 1/3 inch) thick slices. Rinse peppers, cut in half, remove seeds and ribs and cut into strips. Peel the onion and cut half into rings.
2.
Cut chicken breast into pieces, sear in a little oil, and remove from the pan.
3.
Cook vegetables until al dente in the pan with the broth. Season to taste with salt, pepper, coriander and turmeric. Add chicken again and cook at a low temperature for about 7 minutes. Rinse the parsley, shake dry, set aside a few leaves for garnish, chop the rest and sprinkle over the mixture. Garnish with parsley and lemon slices and serve.
lunch seasonal
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