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Chicken breast with rhubarb compote
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 45 mins
Calories:
474
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.9 mg | (258 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,036 mg | (26 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 383 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 52 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Rinse, trim and coarsely peel rhubarb. Cut rhubarb into small cubes. In a pan, cook sugar over low heat until caramelized. Add rhubarb and cook about 4 minutes. Remove from heat and set aside. Stir in ginger.
2.
Rinse chicken breasts, pat dry, season with salt and pepper, and fry in hot oil, about 3 minutes per side. Cover chicken with aluminum foil and let rest about 2 minutes. Then cut into slices and serve with rhubarb compote.
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