Chicken Rolls with Tomato Rice
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
554
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 21 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 37 mg | (308 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 1,045 mg | (26 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 482 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 yellow Bell pepper
- 6 Chicken cutlets (ready to cook, plated, about 100 grams)
- 5 Tbsps Ajvar (from a jar)
- 3 Tbsps freshly chopped Basil
- salt
- freshly ground peppers
- olive oil
- 1 shallot
- 250 grams Long grain rice
- 250 milliliters Vegetable broth
- 250 milliliters Tomato juice
- Basil (for garnish)
Preparation steps
1.
Rinse the bell peppers, cut in half, remove seeds and ribs, and cut into very small cubes.
2.
Rinse the chicken cutlets, pat dry, cut in half, sprinkle with ajvar, sprinkle with half the diced peppers and basil. Roll up the cutlets, secure with toothpicks, and season with salt and pepper.
3.
Fry the cutlet rolls in a hot pan with 2 tablespoons oil. Remove the rolls from the pan and set aside.
4.
Peel the shallots, chop finely and fry with the remaining diced bell peppers in a pan with 2 tablespoons oil. Add the rice and saute briefly. Pour the vegetable broth and the tomato juice. Simmer for about 20 minutes over medium heat.
5.
Place the rolls on the rice 10 minutes before the end of cooking and let cook further. Serve garnished with basil leaves.
