Chicken Breast with Lemon Sauce
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
280
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 856 mg | (21 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 Chicken breasts
- 400 milliliters instant Vegetable broth
- Orange peel (each 2 tsp abrasion, untreated)
- Lemon peel (each 2 tsp abrasion, untreated)
- 2 Oganic oranges (juice)
- lemons (juice)
- 2 tsps cornstarch
- 1 bunch scallions
- 2 garlic cloves
- 2 tsps grated ginger
- 1 Tbsp sesame oil
- 1 can Bamboo shoots (140 grams, drained)
- salt
- freshly ground peppers
- 2 Tbsps soy sauce
Preparation steps
1.
Cut the chicken breast lengthwise into wide strips, approximately 1 cm. Heat the vegetable broth. Use it to saute the meat for about 4 minutes. Remove the meat and drain. Mix the cornstarch with 1 tablespoon water until smooth. Rinse and slice the scallions. Peel and chop garlic finely.
2.
Heat sesame oil in a pan and use it to cook garlic and ginger. Mix in the cornstarch and citrus juices. Bring to a boil, and stir in the citrus zest, scallions, chicken strips, and drained bamboo shoots. Cook for 3 minutes. Season with soy sauce, salt and pepper. Add the basmati rice. Serve.
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