Chicken Breast Fillet with Corn and Rice

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Chicken Breast Fillet with Corn and Rice
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
685
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie685 cal.(33 %)
Protein56 g(57 %)
Fat24 g(21 %)
Carbohydrates59 g(39 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.2 mg(10 %)
Vitamin K12.7 μg(21 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin33.3 mg(278 %)
Vitamin B₆1.3 mg(93 %)
Folate40 μg(13 %)
Pantothenic acid2.7 mg(45 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C7 mg(7 %)
Potassium874 mg(22 %)
Calcium70 mg(7 %)
Magnesium103 mg(34 %)
Iron3.1 mg(21 %)
Iodine9 μg(5 %)
Zinc3.5 mg(44 %)
Saturated fatty acids14.4 g
Uric acid481 mg
Cholesterol183 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
200 grams Rice
4 boneless, skinless Chicken breasts (about 6 ounces)
salt
freshly ground peppers
4 Tbsps Whipped cream
4 Tbsps Crème fraiche
2 cans Corn (about 12 ounces)
4 Tbsps butter
parsley (for garnish)
How healthy are the main ingredients?
CornWhipped creamChicken breastsaltparsley

Preparation steps

1.

Bring a pot with a cup and a quarter of rice, 2.5 cups water, and salt to taste to a boil. Cover and simmer over very low heat about 20 minutes.

2.

Season chicken breasts with salt and pepper. Sauté them in 2 tablespoons hot butter, about 5 minutes on each side until done. Pour the cream and creme fraiche into the pan, let heat, and season with salt and pepper to taste.

3.

Meanwhile, drain the corn and heat it through in a pot with the remaining butter. Season with salt and pepper to taste.

4.

Serve chicken breast with some sauce and with rice and corn on the side. Garnish with parsley.