Chicken Piccata with Tomato Sauce
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
381
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.3 mg | (269 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 919 mg | (23 %) | ||
| Calcium | 245 mg | (25 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 382 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 Red chili pepper
- 3 Tbsps vegetable oil
- 400 grams crushed Tomatoes (canned)
- 60 grams dried Apricot
- 1 oganic lemon
- salt
- peppers
- 1 pinch sugar
- 4 Chicken breasts (each about 120 grams)
- Cumin (ground)
- 4 Tbsps Yogurt (0.1% fat)
- 60 grams pecorino romano
Preparation steps
1.
Peel and finely chop onion and garlic. Rinse chile pepper and remove seeds and ribs, chop. Heat 1 tablespoon of oil in a pan and saute onion, garlic and chile pepper for a few minutes. Add tomatoes and bring to a boil. Dice apricots. Grate lemon zest and squeeze juice. Add apricots, lemon zest and lemon juice to the sauce and simmer for about 10 minutes. Season with salt, pepper and sugar.
2.
Rinse chicken breasts, pat dry and cut lenghwise. Season with salt, pepper and cumin powder. Brush with yogurt. Grate Pecorino finely and coat chicken with cheese. Heat remaining oil in a pan and cook chicken for about 3-4 minutes per side or until golden brown. Arrange with tomato sauce on plates and serve.
3.
If desired, serve with endives.
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