Chicken Wings with Olive Rice

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Chicken Wings with Olive Rice
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
871
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie871 cal.(41 %)
Protein65.18 g(67 %)
Fat47.8 g(41 %)
Carbohydrates47.23 g(31 %)
Sugar added17.25 g(69 %)
Roughage5.11 g(17 %)
Vitamin A235.8 mg(29,475 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.19 mg(18 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.38 mg(35 %)
Niacin30.17 mg(251 %)
Vitamin B₆1.56 mg(111 %)
Folate38.65 μg(13 %)
Pantothenic acid2.5 mg(42 %)
Biotin4.23 μg(9 %)
Vitamin B₁₂0.69 μg(23 %)
Vitamin C67.34 mg(71 %)
Potassium872.31 mg(22 %)
Calcium103.36 mg(10 %)
Magnesium96.83 mg(32 %)
Iron4.99 mg(33 %)
Iodine0.59 μg(0 %)
Zinc5.29 mg(66 %)
Saturated fatty acids11.85 g
Cholesterol186.12 mg

Ingredients

for
4
Ingredients
800 grams Chicken wing (no tips)
30 grams melted butter
salt
freshly ground peppers
300 grams Long grain rice
5 sprigs thyme
3 rosemary
2 Red Bell pepper
2 Beefsteak tomato
60 grams black Olives (without pits)
60 grams green Olives (without pits)
5 garlic cloves
6 Tbsps olive oil
4 Tbsps honey
1 generous pinch cayenne pepper
Cherry tomatoes (for garnish)
How healthy are the main ingredients?
Long grain riceOliveolive oilhoneythymesalt

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F) convection. Rinse the chicken wings and pat dry with paper towels. Cut through the joint in half and spread pieces in a roasting pan. Brush with the melted butter and season with salt and pepper. Bake in preheated oven for about 20 minutes.

2.

Meanwhile cook the rice according to package directions in boiling salted water. Rinse the thyme, shake dry and pluck the leaves from the branches. Chop the rosemary leaves.

3.

Trim the peppers, rinse, remove seeds and ribs and finely chop. Rinse the tomatoes, remove the stem approaches and chop the flesh. Cut the olives into slices. Peel and chop the garlic.

4.

Heat the olive oil in a large skillet and cook red peppers and garlic while stirring for 3-4 minutes. Add tomatoes and olives and season with salt, pepper and half the herbs. Continue to cook for about 5 minutes, stirring occasionally.

5.

Mix the honey and cayenne pepper together, brush the chicken wings and cook another 5 minutes until done. Drain the rice and mix into the pan with the vegetables. Serve the rice and the chicken wings on plates and sprinkle with remaining herbs. Garnish with cherry tomato halves.