Chicken Breasts with Kohlrabi
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
610
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 35.7 mg | (298 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 198 μg | (66 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 1,445 mg | (36 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 22.8 g | |||
| Uric acid | 425 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 500 grams Kohlrabi
- 2 Tbsps butter
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps lemon juice
- Tarragon
- 150 grams Whipped cream
- 2 Chicken breasts
Preparation steps
1.
Peel kohlrabi, cut into strips and fry in butter. Pour in 1/2 cup water, cover and cook about 10 minutes. Remove lid and let the liquid evaporate quickly. Season with salt, pepper and nutmeg, add lemon juice and pour in the cream. Simmer uncovered for 3-4 minutes. Stir in the tarragon.
2.
Meanwhile, season the chicken breasts with salt and pepper and sauté in clarified butter on each side for about 5 minutes.
3.
Arrange kohlrabi in cream sauce with chicken breasts on plates. Serve garnished with tarragon, if desired.
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