Chicken Breasts with Peas and Baked Red Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 36.4 mg | (303 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,292 mg | (32 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 457 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 600 grams small, red potatoes
- olive oil
- salt
- freshly ground peppers
- 1 garlic clove
- 1 onion
- 4 Chicken breasts (ready to cook, skinless, á 150 g)
- 2 Tbsps lemon juice
- 100 milliliters dry white wine
- 350 milliliters chicken stock
- 150 grams Peas (frozen)
Preparation steps
Scrub potatoes thoroughly, dry and halve. Arrange on a lined with parchment paper baking sheet, cut side down, drizzle wtih olice oil and season with salt and pepper. Bake in preheated oven at 200°C (approximately 400°F) for about 25 minutes. Peel garlic and onion and chop. Heat 2 tablespoons of oil in a pan and saute onion and garlic until translucent. Rinse and pat dry meat, season with salt and pepper. Add to the pan and cook until golden brown on both sides. Deglaze pan with wine and lemon juice. Add chicken stock and simmer for about 10-15 minutes, covered. Remove meat from the pan and keep warm. Puree sauce and season to taste. Bring sauce to a boil again and add peas and meat, simmer for 4-5 minutes. Arrange chicken breasts, peas and baked potatoes on warmed plates. Drizzle with sauce and serve.
