Chicken with Herb Sauce and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 36.33 g | (37 %) | ||
| Fat | 6.42 g | (6 %) | ||
| Carbohydrates | 22.85 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.82 g | (23 %) |
| Vitamin A | 810.36 mg | (101,295 %) | ||
| Vitamin D | 0.82 μg | (4 %) | ||
| Vitamin E | 1.01 mg | (8 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 18.34 mg | (153 %) | ||
| Vitamin B₆ | 0.84 mg | (60 %) | ||
| Folate | 56.33 μg | (19 %) | ||
| Pantothenic acid | 1.29 mg | (22 %) | ||
| Biotin | 3.07 μg | (7 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 114.37 mg | (120 %) | ||
| Potassium | 1,058.87 mg | (26 %) | ||
| Calcium | 202.12 mg | (20 %) | ||
| Magnesium | 65.66 mg | (22 %) | ||
| Iron | 2.09 mg | (14 %) | ||
| Zinc | 1.22 mg | (15 %) | ||
| Saturated fatty acids | 1.99 g | |||
| Cholesterol | 85.22 mg |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 1 tsp vegetable oil
- 3 sprigs parsley
- 250 grams Yogurt (0.1% fat)
- 2 Tbsps Sour cream
- 1 splash lemon juice
- salt
- white peppers
- 1 l Chicken broth
- 2 sprigs thyme
- 1 pc oganic Lemon peel
- 4 Chicken breasts (each about 140 grams)
- 2 large carrots (about 240 grams)
- 1 small Kohlrabi (250 grams)
- 1 Broccoli (450 grams)
- 1 Zucchini (300 grams)
- 200 milliliters Vegetable broth
- parsley (for garnishing)
Preparation steps
Peel shallot and garlic and dice finely. Heat oil in a pan and saute until translucent. Remove pan from the heat. Rinse parsley, shake dry and pluck off leaves. Add parsley to onion and garlic mixture. Whisk yogurt and sour cream, add cooled onion mixture and season with lemon juice, salt and pepper.
Bring broth to just below the boiling point. Add thyme and lemon zest. Rinse chicken breasts and poach for about 20 minutes in broth.
Rinse carrots and kohlrabi, peel and slice. Rinse broccoli and divide into florets. Rinse zucchini and dice into small pieces. Heat a little vegetable broth in a large pan and simmer all prepared vegetables, covered, for about 6-8 minutes.
Remove chicken breasts with a slotted spoon and arrange on plates. Place yogurt sauce and vegetables next to chicken and garnish with parsley, serve.
