Chicken Breast with Savory Oatmeal and Cherry Compote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 38.56 g | (39 %) | ||
| Fat | 18.46 g | (16 %) | ||
| Carbohydrates | 72.81 g | (49 %) | ||
| Sugar added | 11.76 g | (47 %) | ||
| Roughage | 8.78 g | (29 %) |
| Vitamin A | 63.88 mg | (7,985 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 0.53 mg | (4 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 17.12 mg | (143 %) | ||
| Vitamin B₆ | 0.55 mg | (39 %) | ||
| Folate | 7.06 μg | (2 %) | ||
| Pantothenic acid | 0.85 mg | (14 %) | ||
| Vitamin B₁₂ | 0.31 μg | (10 %) | ||
| Vitamin C | 5.51 mg | (6 %) | ||
| Potassium | 254.93 mg | (6 %) | ||
| Calcium | 77.78 mg | (8 %) | ||
| Magnesium | 28.58 mg | (10 %) | ||
| Iron | 4.25 mg | (28 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5.52 g | |||
| Cholesterol | 90.91 mg |
Ingredients
- For the savory oatmeal
- 250 grams Oats
- 50 g Pistachio (chopped)
- 50 g Walnut (chopped)
- 2 Tbsps butter
- 2 Tbsps Agave syrup (or maple syrup)
- For the chicken
- 4 Chicken breasts
- salt
- freshly ground peppers
- 1 Tbsp olive oil
- 1 tsp butter
- For the cherry compote
- 400 grams Cherries (pitted)
- clove and Ground allspice (1/4 tsp each)
- 70 milliliters Red wine
- 2 Tbsps balsamic vinegar
- 1 ½ Tbsps sugar
- cayenne pepper
- 1 tsp finely chopped thyme
Preparation steps
For the savory oatmeal: Chop the oats and nuts together. Melt the butter in a pan, stir in the agave syrup then add the oat and nut mixture and cook for 4-5 minutes, until light golden brown. Remove from the heat and let cool, stirring several times.
For the chicken: Season the chicken with salt and pepper. Heat the olive oil and butter in an ovenproof skillet and sear the chicken on 1 side. Flip over and transfer to a preheated oven at 180°C (approximately 350°F) for about 10 minutes. Remove the meat from the oven and keep warm.
For the cherry compote: Drain the fat from the skillet and deglaze with wine and vinegar, scraping up the browned bits. Melt the sugar in a separate saucepan and let caramelize slightly. Add the cherries, spices, thyme and wine mixture, season with salt and cayenne pepper and bring to a boil.
Arrange the chicken breasts, cherry compote and savory oatmeal on serving plates.
