Chicken Breast with Apples and Leeks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 848 cal. | (40 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 105 g | (70 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 14.8 g | (49 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 125.9 μg | (210 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 36.1 mg | (301 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 299 μg | (100 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 1,762 mg | (44 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 645 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 4 Chicken breasts
- salt
- peppers (freshly ground)
- 1 Tbsp clarified butter
- 4 stalks thin, young Leeks
- 500 grams sour Apple (red and green)
- lemons (juice)
- 50 grams Cranberry (or raisins)
- vegetable oil (for greasing)
- Sage (for garnish)
- 400 grams Couscous
- 400 milliliters water
- salt
Preparation steps
Boil a pot of salted water. Pour over the couscous and allow to soak until the couscous is tender and has soaked up all the water, about 5 minutes. Fluff with a fork and keep warm.
Season the chicken breasts with salt and pepper to taste.
Rinse the apples, quarter, core and cut into slices. Toss with lemon juice.
Rinse the leeks and cut the white and light green portions into 4 cm (approximately 1 1/2 inch) long pieces.
Preheat oven to 180°C (approximately 350°F). Grease the baking dish.
Heat the butter in a skillet. Add the chicken breasts and sear on each side until golden. Add to the baking dish. Arrange the apple slices, leeks and cranberries around the chicken. Season with pepper to taste. Bake until cooked, about 10 minutes.
Remove the dish from the oven and slice the chicken breasts diagonally. To serve, divide the apple-leek mixture and couscous between plates. Top with some of the sliced chicken. Garnish with sage leaves and serve.
