Chicken and Vegetable Pan

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Chicken and Vegetable Pan
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
280
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie280 cal.(13 %)
Protein36 g(37 %)
Fat12 g(10 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage2.6 g(9 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E2.6 mg(22 %)
Vitamin K32.3 μg(54 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin23.4 mg(195 %)
Vitamin B₆0.9 mg(64 %)
Folate42 μg(14 %)
Pantothenic acid1.6 mg(27 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C12 mg(13 %)
Potassium648 mg(16 %)
Calcium67 mg(7 %)
Magnesium56 mg(19 %)
Iron2.5 mg(17 %)
Iodine4 μg(2 %)
Zinc1.8 mg(23 %)
Saturated fatty acids1.9 g
Uric acid291 mg
Cholesterol93 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
600 grams Chicken breasts
2 carrots
100 grams black Olives
½ yellow paprika
½ green paprika
1 onion
½ bunch parsley
50 milliliters Vegetable broth
olive oil
salt
peppers
cilantro
Turmeric
½ lemon
How healthy are the main ingredients?
Chicken breastOliveparsleycarrotonionolive oil

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.

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