Chicken Breast with Avocado, Bell Peppers and Cilantro
Nutritional values
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 10.9 g | (36 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 60.6 μg | (101 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 33.6 mg | (280 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 215 μg | (72 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 317 mg | (334 %) | ||
| Potassium | 1,857 mg | (46 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 401 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 5 shallots
- 2 garlic cloves
- 2 red Bell pepper
- 2 yellow Bell pepper
- 1 orange Bell pepper
- 5 Tomatoes
- 2 Tbsps clarified butter
- 2 tsps brown sugar
- 2 tsps White vinegar
- salt
- peppers
- 1 tsp sweet ground paprika
- 2 generous pinches Ras el hanout (Arabic spice mix)
- 4 Chicken breasts (each about 120 grams)
- 2 Tbsps Canola oil
- 2 Avocados
- cilantro (for garnish)
Preparation steps
Peel the shallots, halve and cut into strips. Peel the garlic and coarsely chop. Rinse, trim and cut the bell peppers into strips. Rinse, trim and cut the tomatoes into thin columns.
Heat the butter in a frying pan and saute the shallots and garlic until soft. Sprinkle with the sugar, caramelize while stirring and add the bell peppers and tomatoes. Deglaze with the vinegar and 100 ml (approximately 1/2 cup) of water. Season with salt and pepper, and sprinkle with the paprika and the Ras el Hanout. Simmer on a low temperature for about 10 minutes, stirring occasionally .
In the meantime, rinse the chicken breasts and pat dry with paper towels. Cut the meat into thin medallions. Heat the canola oil in a pan and cook the pieces of meat on each side for about 2 minutes. Season with salt and pepper.
Cut the avocados in half, remove the pits and dice the flesh. Mix in with the chicken and add the bell peppers and tomatoes. Serve in soup plates and garnish with cilantro leaves.
