Chicken Breasts with Potatoes and Peppers

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Chicken Breasts with Potatoes and Peppers
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
587
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie587 cal.(28 %)
Protein54 g(55 %)
Fat18 g(16 %)
Carbohydrates40 g(27 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.1 μg(1 %)
Vitamin E9.4 mg(78 %)
Vitamin K43 μg(72 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin35.3 mg(294 %)
Vitamin B₆2.1 mg(150 %)
Folate213 μg(71 %)
Pantothenic acid3.2 mg(53 %)
Biotin14.3 μg(32 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C389 mg(409 %)
Potassium1,861 mg(47 %)
Calcium82 mg(8 %)
Magnesium136 mg(45 %)
Iron5.5 mg(37 %)
Iodine16 μg(8 %)
Zinc3.5 mg(44 %)
Saturated fatty acids6 g
Uric acid422 mg
Cholesterol141 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
800 grams small new potatoes
salt
2 Red Bell pepper
2 yellow Bell pepper
2 green Bell pepper
4 Tbsps olive oil
4 Chicken breasts
freshly ground peppers
2 Tbsps butter
200 milliliters dry white wine
4 bay leaves
How healthy are the main ingredients?
potatoolive oilsaltChicken breast

Preparation steps

1.

Rinse potatoes and cook in salted boiling water, about 15 minutes. Drain and rinse. Rinse and halve peppers, remove seeds and ribs, and cut peppers into strips.

2.

Rinse chicken breasts and pat dry with paper towels. Season with salt and pepper on all sides. Melt butter in a pan. Add chicken breasts and fry on all sides. Deglaze with white wine and add bay leaves. Simmer over medium heat, turning occasionally, about 15 minutes. Heat olive oil in a second pan. Add pepper strips and fry, turning occasionally, about 10 minutes. Quarter potatoes, add to pan, and cook until tender. Season with salt and pepper.

3.

Divide potato and peppers mixtures among plates and top with chicken breasts. Drizzle with pan juices.

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