Chicken Legs with Vegetables

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Chicken Legs with Vegetables
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
395
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie395 cal.(19 %)
Protein33 g(34 %)
Fat21 g(18 %)
Carbohydrates18 g(12 %)
Sugar added3 g(12 %)
Roughage6.5 g(22 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E7 mg(58 %)
Vitamin K40.9 μg(68 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin18.2 mg(152 %)
Vitamin B₆1.1 mg(79 %)
Folate181 μg(60 %)
Pantothenic acid2.3 mg(38 %)
Biotin15.6 μg(35 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C259 mg(273 %)
Potassium1,200 mg(30 %)
Calcium70 mg(7 %)
Magnesium99 mg(33 %)
Iron5.1 mg(34 %)
Iodine4 μg(2 %)
Zinc3.4 mg(43 %)
Saturated fatty acids6.1 g
Uric acid210 mg
Cholesterol131 mg
Complete sugar17 g

Ingredients

for
4
Ingredients
4 Chicken legs
3 Tbsps soy sauce
1 Tbsp honey
2 Red Bell pepper
2 yellow Bell pepper
2 onions
1 Tbsp olive oil
2 cans Diced tomatoes (800 grams)
3 sprigs thyme
salt
Black pepper
How healthy are the main ingredients?
soy saucehoneyolive oilthymeonionsalt

Preparation steps

1.

Preheat the oven to 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F). Rinse the chicken legs, pat dry and place in an ovenproof dish. Mix together the soy sauce and honey, drizzle over the chicken legs and cook on the center rack of the hot oven for 40 minutes, or until golden brown.

2.

Rinse and quarter peppers, then cut into wide strips of about 2 cm (approximately 3/4 inch). Peel, halve and slice the onions.

3.

Heat oil in a pan and fry the onions until soft. Add pepper pieces and diced tomato. Rinse and shake dry thyme. Season the vegetables with salt and pepper. Add the thyme and let everything simmer over medium heat for 20 minutes.

4.

Place the finished chicken legs in the pan with the vegetables, cover and let sit for 10 minutes. Remove the thyme sprigs and serve.

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