Chicken Breasts with Potatoes and Peppers
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 587 cal. | (28 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 43 μg | (72 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 35.3 mg | (294 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 389 mg | (409 %) | ||
| Potassium | 1,861 mg | (47 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 422 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
