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Chicken breast with peppers and pineapple
(1 vote)
Health Score:
93 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 35 mins
Calories:
359
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 60.9 μg | (102 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.7 mg | (181 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 318 mg | (335 %) | ||
| Potassium | 1,200 mg | (30 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 316 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 500 grams Chicken breasts
- 400 grams Cauliflower
- 2 Red Bell pepper
- 2 green Bell pepper
- 25 grams fresh ginger
- 350 grams Pineapple
- 4 Tbsps sesame oil
- 1 tsp Thai, yellow Curry paste
- 50 milliliters Coconut milk
- fresh cilantro (for garnish)
How healthy are the main ingredients?
Chicken breastCauliflowerCauliflowerCoconut milksesame oilgingerPreparation steps
1.
Rinse the chicken breast fillets, pat dry with paper towels and chop. Rinse the cauliflower and divide into florets. Rinse and peel the peppers and remove the seeds and ribs. Cut the red peppers into cubes, cut the green peppers into strips. Peel the ginger and finely chop. Peel the pineapple and cut into small pieces.
2.
Heat the sesame oil in a large, nonstick skillet and stir-fry the cauliflower, ginger and pepper over medium heat for 6-8 minutes. Add the chicken breast and stir-fry for about 5 minutes more. Stir in the curry paste and pour in the coconut milk. Stir the ingredients until the coconut milk has evaporated and divide the pan contents onto plates. Garnish with fresh cilantro. Serve with brown rice.
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