Chicken Breasts with Tomato Sauce and Cauliflower Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 583 cal. | (28 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 95.5 μg | (159 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 37.1 mg | (309 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 210 μg | (70 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 196 mg | (206 %) | ||
| Potassium | 1,812 mg | (45 %) | ||
| Calcium | 538 mg | (54 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 529 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 Cauliflower (800 grams)
- 1 onion
- 2 garlic cloves
- 500 grams Cherry tomatoes
- 200 grams Zucchini
- 4 Chicken breasts (each about 140 grams)
- salt
- peppers
- 3 Tbsps olive oil
- Fat (for the baking dish)
- 150 grams Mountain cheese (sliced, such as Gryuere)
- 2 Tbsps Tomato paste
- 100 milliliters Vegetable broth
- salt
- freshly ground peppers
- dried oregano
- fresh oregano (for garnishing)
Preparation steps
Rinse cauliflower and divide into florets. Cook in a little boiling salted water for about 8 minutes or until al dente. Drain. Peel onion and garlic, chop finely. Rinse and halve cherry tomatoes. Rinse and dry zucchini, cut into thin strips.
Preheat the oven to 200 ° C top and bottom heat Preheat.
Rinse chicken breasts, pat dry and season with salt and pepper. Heat olive oil in a pan and cook for about 3 minutes per side or until godlen brown. Remove from pan and set aside. Saute onion and garlic in the same pan until soft. Add cherry tomatoes and saute for 3 minutes.
Butter casserole dish and layer cauliflower in it, season with salt and pepper and top with cheese slices. Bake in preheated oven at 200°C (approximatley 400°F) for about 10 minutes. Add tomato paste and broth to the pan with onion and tomatoes. Return chicken to the pan and cook, covered, for about 5 minutes. Add zucchini strips and cook for one more minute. Season with salt, pepper and dried oregano. Arrange on plates, garnish with fresh oregano and serve accompanied by cauliflower gratin.
