Chicken with Potatoes and Zucchini
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
433
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.8 mg | (273 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,097 mg | (27 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 401 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams waxy potatoes
- salt
- 1 ½ Zucchini
- 1 onion
- 4 Chicken breasts (ready to cook, skinless, each about 150 grams)
- freshly ground peppers
- 1 tsp freshly chopped rosemary
- olive oil
- 2 Tbsps clarified butter
Preparation steps
1.
Rinse potatoes and cook in boiling salted water for about 20 minutes. Drain potatoes, let excess water evaporate, peel potatoes and let cool.
2.
Rinse zucchini and cut into bite-sized pieces. Peel onion and cut into strips.
3.
Rinse chicken, pat dry, and season with salt and pepper. Sprinkle chicken with rosemary and fry in a hot pan with 2 tablespoons oil until golden brown. Reduce heat and cook chicken until done.
4.
Cut potatoes into bite-sized pieces and fry in another pan in clarified butter until golden brown. Add zucchini, onion and remaining rosemary and cook, stirring occasionally. Season vegetables with salt and pepper to taste and serve with chicken on warm plates.
