Chicken Breasts with Mustard Crust
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
420
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.5 mg | (271 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 821 mg | (21 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 385 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Chicken breasts
- 2 Tbsps grainy Dijon mustard
- 1 Tbsp White bread crumbs
- salt
- freshly ground peppers
- 2 Tomatoes
- 2 Tbsps black Olives (pitted)
- 1 small shallot
- 1 Tbsp White vinegar
- 3 Tbsps olive oil
- chopped parsley
- 2 sprigs thyme
Preparation steps
1.
Season chicken breasts with salt and pepper, coat with mustard and sprinkle with breadcrumbs. Place the thyme sprigs in a small baking dish greased with 1 tablespoon oil. Place the chicken breasts on top and bake in a preheated oven at 180°C (approximately 350°F) for about 12 minutes.
2.
Rinse the tomatoes, slice into quarters, remove seeds and cut into small cubes. Cut olives into slices. Peel shallots and dice finely.
3.
Mix tomatoes with olives, shallot and parsley. Mix remaining oil with vinegar, season with salt and pepper and stir into the tomato mixture.
4.
Arrange chicken breasts on plates and spread the tomato mixture over the chicken.
