Chicken Breasts with Chives and Lemon Slices
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
283
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.2 mg | (252 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 569 mg | (14 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 365 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 1 fresh lemon
- salt
- white peppers
- 2 tsps lemon juice
- ½ bunch Chives
- 2 Tbsps vegetable oil
- 1 Tbsp butter
Preparation steps
1.
Rinse chives, shake dry and cut into rings. Rinse chicken and pat dry, season with lemon juice and white pepper and let rest for 10 minutes.
2.
Rinse lemon in hot water, pat dry and cut into slices. Heat oil and butter in a pan and brown lemon slices.
3.
In remaining oil, cook chicken on both sides until browned. Top with lemon slices nad bake in preheated oven at 100°C (approximately 200°F) for about 15 minutes.
4.
Season chicken with salt and sprinkle with chopped chives. Can be served, if desired, with lettuce and yogurt dressing.
