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Chicken breast fillet with corn and rice
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
685
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 685 cal. | (33 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 33.3 mg | (278 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 874 mg | (22 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 481 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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)
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.
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