Chicken with Glazed Cherry Tomatoes
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
291
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 13.5 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 31.2 mg | (260 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 875 mg | (22 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 379 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (about 150 grams)
- 500 grams Cherry tomatoes
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 tsp honey
- 1 tsp freshly grated ginger
- 3 Tbsps white balsamic vinegar
- 2 Tbsps soy sauce
- 1 splash lemon juice
- salt
- freshly ground peppers
- Basil (for garnish)
Preparation steps
1.
Rinse the chicken breasts, pat dry and cut into strips. Rinse the tomatoes. Peel the garlic and chop finely. Brown the chicken in hot olive oil until golden brown on all sides, about 3 minutes, add honey, ginger, garlic and tomatoes and saute for about 3 minutes, until the skin of the tomato bursts. Stir in balsamic vinegar, soy sauce and lemon juice. Season with salt and pepper.
2.
Arrange on warmed plates. Serve with sprinkled with basil leaves.
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