Chicken Breast on Mixed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 49.9 μg | (83 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 33.1 mg | (276 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 198 μg | (66 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,638 mg | (41 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 490 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 onion
- 3 garlic cloves
- 1 stalk Leeks
- 1 Parsnip
- 500 grams Hokkaido pumpkin
- 5 Tomatoes
- 250 grams crushed Tomatoes (canned)
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 1 Tbsp herbes de Provence
- ground paprika (sweet)
- 4 Chicken breasts (each 120 grams)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Peel the onion and garlic and chop finely. Trim, rinse and chop the leeks about 1 cm (approximately 1/2 inch) in size. Peel the parsnip and dice finely. Rinse the pumpkin, cut in half, scrape out the seeds and cut into small cubes. Dunk the tomatoes in boiling water, remove the skins, remove the stalks and chop. Brush a baking dish with 1 tablespoon oil. Mix the vegetables with the canned tomatoes and season well with salt, pepper, herbs de Provence and paprika. Pour into the pan, cover with foil and simmer 35-40 minutes in the oven.
Rinse the meat and pat dry. Rub with salt, pepper and paprika. In a pan, heat the remaining oil and cook the chicken pieces on the skin side for about 2 minutes, turn over and cook briefly until easily able to move meat. In the last approximately 10 minutes, take the foil from vegetables, place the chicken breasts on top and finish cooking.
