Chicken Breast with Vegetables
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
672
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 672 cal. | (32 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 25.7 μg | (43 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 36.1 mg | (301 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,597 mg | (40 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 20.8 g | |||
| Uric acid | 477 mg | |||
| Cholesterol | 211 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 2 Tbsps clarified butter
- 500 grams new Potato
- 4 carrots
- 200 grams Snow peas
- 1 Tbsp parsley
- salt
- peppers (from the mill)
- 3 Tbsps butter
- 3 Tbsps Mustard
- 200 grams Whipped cream
Preparation steps
1.
Rinse potatoes thoroughly and cook in salted water in about 25 minutes, drain, rinse and peel.
2.
Peel carrot and cut into small pieces. Rinse, trim and halve snow peas. Put carrots in boiling salted water for about 7 minutes, and boil snow peas about 3 minutes. Drain, rinse and drain.
3.
Season chicken breasts with salt and pepper and fry in a pan on each side for about 5 minutes.
4.
For the mustard sauce, stir mustard and butter with a whisk until melted, then stir in the cream. Heat and season to taste.
5.
Heat vegetables (with hot water or microwave) again. Cut chicken into small pieces. With vegetables with chicken on a plate, pour over sauce and serve sprinkled with parsley.
