Chicken and Vegetable Stir-fry

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Chicken and Vegetable Stir-fry
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
455
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie455 cal.(22 %)
Protein32 g(33 %)
Fat13 g(11 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage8 g(27 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.1 mg(18 %)
Vitamin K29.4 μg(49 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.3 mg(27 %)
Niacin21.7 mg(181 %)
Vitamin B₆1.3 mg(93 %)
Folate90 μg(30 %)
Pantothenic acid2.3 mg(38 %)
Biotin10 μg(22 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C91 mg(96 %)
Potassium1,828 mg(46 %)
Calcium162 mg(16 %)
Magnesium121 mg(40 %)
Iron5.9 mg(39 %)
Iodine15 μg(8 %)
Zinc3.1 mg(39 %)
Saturated fatty acids7.4 g
Uric acid271 mg
Cholesterol92 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
2 Chicken breasts
1 kilogram small potatoes
1 bunch scallions
2 carrots
150 grams Cherry tomatoes
2 small Zucchini
1 Tbsp thyme
½ bunch Basil (finely chopped)
3 Tbsps clarified butter
salt
peppers (from the mill)
How healthy are the main ingredients?
potatoBasilthymeChicken breastcarrotZucchini

Preparation steps

1.

Rinse the potatoes and cook (with the skin) until soft in salt water for about 25 minutes. Drain and peel.

2.

Rinse and cut the scallions diagonally into small pieces.

3.

Peel and finely slice carrots.

4.

Halve the tomatoes.

5.

Rinse and slice zucchini.

6.

Blanch the carrots in boiling salted water for about 3 minutes. take out, rinse with cold water and drain.

7.

Cut the chicken fillets into 1 cm-thick (approximately 1/4 inch) slices, salt and pepper and fry in 1 tablespoon butter, continuously stirring. Remove from heat and set aside.

8.

Place the rest of the butter in the pan, fry potatoes for about 7 minutes until slightly brown. Add the zucchini, scallions and carrots and fry for another 3 minutes. Add the chicken, tomatoes and herbs and heat everything together. Season with salt and pepper.