Chicken Au Gratin with Carrots and Brie
Healthy, because
Even smarter
Nutritional values
The provitamin A contained in the carrots can be boiled and in combination with fat is particularly well absorbed. Our body converts this vitamin precursor into vitamin A, which is important for the eyesight. Onions
and garlic are not contained in huge quantities in this recipe, but regular consumption of the sulphur-containing essential oils can destroy bacteria in the mouth, throat and digestive tract.
To make the recipe more colourful, you can add other vegetables to the carrots, such as peas, and if you want to save some calories, you can increase the amount of stock and reduce the amount of cream.
(Percentage of daily recommendation)
| Calorie | 546 cal. | (26 %) | ||
| Protein | 37.93 g | (39 %) | ||
| Fat | 35.04 g | (30 %) | ||
| Carbohydrates | 19.34 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.85 g | (13 %) |
| Vitamin A | 1,995.25 mg | (249,406 %) | ||
| Vitamin D | 0.58 μg | (3 %) | ||
| Vitamin E | 0.95 mg | (8 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 19.56 mg | (163 %) | ||
| Vitamin B₆ | 0.72 mg | (51 %) | ||
| Folate | 44.33 μg | (15 %) | ||
| Pantothenic acid | 1.32 mg | (22 %) | ||
| Biotin | 5.44 μg | (12 %) | ||
| Vitamin B₁₂ | 1.02 μg | (34 %) | ||
| Vitamin C | 16.44 mg | (17 %) | ||
| Potassium | 447.96 mg | (11 %) | ||
| Calcium | 162.85 mg | (16 %) | ||
| Magnesium | 43.82 mg | (15 %) | ||
| Iron | 1.27 mg | (8 %) | ||
| Iodine | 9.62 μg | (5 %) | ||
| Zinc | 2.02 mg | (25 %) | ||
| Saturated fatty acids | 20.82 g | |||
| Cholesterol | 182.96 mg |
Ingredients
- Ingredients
- 4 Chicken breasts
- 400 grams carrots
- 2 onions
- 2 Tbsps butter
- salt
- freshly ground peppers
- 1 garlic clove
- 2 Tbsps lemon juice
- 150 milliliters Chicken broth
- 200 milliliters Whipped cream
- 150 grams Brie
Preparation steps
Cut the chicken breasts into bite-sized pieces.
Peel the carrots, rinse and cut into 5 cm (approximately 2-inch) long pieces.
Peel the onions and chop finely.
Sweat the onions in the butter until translucent, add the chicken and cook until golden brown on all sides. Stir in the carrots, minced garlic, lemon juice, broth and cream and simmer for 5 minutes. Season with salt and pepper and transfer to a baking dish.
Cut the cheese into slices and arrange over the chicken mixture.
Bake in a preheated oven (180°C) (approximately 350°F) for about 15 minutes, until the cheese is melted and lightly browned.
