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Chicken stew with barley and vegetables
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Preparation:
40 min.
Preparation
Calories:
237
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 237 cal. | (11 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 839 mg | (21 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 80 grams Pearl barley
- salt
- 500 grams Chicken breasts
- peppers
- 1 l Vegetable broth
- 1 bunch Soup vegetables
- 1 Red paprika
- 3 Tbsps scallions
Preparation steps
1.
Cook the barley in boiling salted water according to the package instructions. Season the chicken with salt and pepper and cook for 20 minutes in simmering broth. Rinse and peel the soup vegetables as needed, then cut into strips.
2.
Quarter the peppers and remove seeds and ribs. Remove the chicken from the broth when cooked and cut into bite-size pieces. Add the peppers and soup vegetables to the broth with the drained barley. Heat through. Add the meat back in. Season well with salt and pepper. Serve garnished with chives.
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