Chicken Fillets in Vegetable Sauce
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
280
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 53.1 μg | (89 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 816 mg | (20 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 317 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Chicken breasts
- 4 Tbsps vegetable oil
- salt
- peppers
- 200 grams carrots
- 80 grams Celery
- 100 grams Leeks
- 1 garlic clove
- 5 Tbsps White vinegar
- 125 milliliters Vegetable broth
- 2 Tbsps fresh, grated Horseradish
- parsley
Preparation steps
1.
Cook the chicken breasts in oil over low heat for 15-20 minutes. Season with salt and pepper.
2.
Meanwhile, peel and finely chop the carrots and the celery. Cut the leek in half, rinse thoroughly and finely dice. Remove the chicken. Sauté the vegetables in oil for 2 minutes. Season with garlic, salt, pepper and vinegar and top with broth.
3.
Cut the chicken into thin slices and arrange on a plate. Pour the vegetables over the chicken. Sprinkle with horseradish and chopped parsley.
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