Chicken Breast on Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 217.1 μg | (362 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 32 mg | (267 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 202 μg | (67 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 273 mg | (287 %) | ||
| Potassium | 1,206 mg | (30 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 413 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 Chicken breasts (each about 150 grams)
- 4 Bell pepper (red, yellow, green)
- 1 large white onion
- 200 grams fresh, young Spinach
- olive oil (cold-pressed)
- 2 chili peppers (seeded and finely chopped)
- butter
- 1 lemon (the juice and the peel)
- salt
- peppers (from the mill)
- sugar
Preparation steps
Rinse and pat dry the chicken breasts and season with salt and pepper. Rinse and halve the peppers, remove seeds and slice lengthwise. Peel the onion and cut into wedges. Rinse and spin dry the spinach.
Heat 4 tablespoons of oil in a large frying pan and sauté the onion over medium heat. Add the peppers and cook covered for about 10 minutes over medium heat. Continue to stir. Add 50 ml (approximately 1 1/2 ounces) of water and sauté for 5 more minutes, or until the peppers are soft. Season with salt, pepper and 1 teaspoon of sugar.
Meanwhile, in another pan heat 1 tablespoon of butter. Place the chicken breasts in the butter and fry, then add the lemon zest and chile peppers. Cover and cook over low heat for about 10 minutes. Drizzle lemon juice and cook, covered, for another 5-6 minutes. Remove the chicken breasts, pour in 50 ml (approximetly 1 1/2 ounces) of water and season with salt and some sugar, bring to a boil and let simmer briefly, adding more seasoning to taste.
Distribute spinach leaves on 4 plates. Lay the vegetables and chicken breasts on top and sprinkle with 1-2 tablespoons of lemon juice. Serve immediately.
