Chicken Provençale
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
404
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 878 mg | (22 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken legs (200 grams or approximately 7 oz each)
- 250 grams waxy potatoes
- 4 garlic cloves
- 1 large Zucchini (150 grams or approximately 5 oz)
- 1 red paprika
- 200 grams Cherry tomatoes
- 16 sprigs thyme
- 3 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Rinse the chicken legs, pat dry, and cut in half. Peel, rinse, and slice the potatoes thinly.
2.
Peel the garlic and finely chop. Rinse the zucchini and cut into slices.
3.
Rinse the peppers, cut in half, remove seeds and ribs and cut into strips. Rinse and halve the tomatoes. Rinse the thyme and shake dry.
4.
Spread out 4 equal pieces of parchment paper (30 x 20 cm) (approximately 12 x 8 inches), brush with a little olive oil, spread the vegetables on it and top with a chicken leg. Season with salt, pepper, and thyme and fold the paper closed. Bake for 30-40 minutes in the preheated oven. Remove the chicken from the oven, carefully open the parchment paper and serve in the paper wrapper.
