Chicken Breasts with Vegetables and Chickpeas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.9 g | (80 %) |
| Vitamin A | 3.9 mg | (488 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 248.1 μg | (414 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 38.1 mg | (318 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 3,419 mg | (85 %) | ||
| Calcium | 688 mg | (69 %) | ||
| Magnesium | 194 mg | (65 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 997 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 4 Chicken breasts
- 1 lemon (zest)
- 2 garlic cloves
- 2 Tbsps olive oil
- 4 sprigs parsley
- 2 sprigs cilantro
- juice of lemons
- ½ tsp cayenne pepper
- ½ tsp ground paprika (sweet)
- salt
- 2 Tbsps water
- 6 ripe Tomatoes
- 3 garlic cloves
- 1 can cooked chickpeas
- 1 large onion
- 1 tsp dried oregano
- 4 Celery
- 50 milliliters Vegetable broth
- olive oil (extra-virgin)
- salt
- freshly ground peppers
Preparation steps
Rinse chicken breasts and pat dry. Peel and finely chop garlic. Rinse parsley and cilantro and finely chop leaves. In a bowl, mix together oil, spices, garlic, lemon zest, lemon juice, parsley and cilantro. Season with salt and add water. Coat chicken breasts with mixture and marinate overnight.
Rinse tomatoes and blanch briefly in boiling water. Remove skins from tomatoes and cut into pieces. Peel and dice onion. Peel and finely chop garlic. Drain chickpeas. Rinse and thinly slice celery. Heat oil in a pan. Add onion and sauté briefly. Add celery and sauté briefly. Add tomatoes and bring to a boil. Add garlic and season with salt and pepper. Cover and simmer over low heat, 6-8 minutes. Add vegetable stock and chickpeas and simmer 5 minutes more. Season with oregano and remove from heat.
Remove chicken breasts from marinade and drain. Fry chicken breasts in hot oil. Serve chickpeas and vegetables with chicken breasts. Serve flatbread on the side, if desired.
