Chicken with Pumpkin and Potatoes
Chicken with Pumpkin and Potatoes - Tender meat with aromatic pumpkin.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 27.7 mg | (231 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,939 mg | (48 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 104 mg |
Ingredients
- Ingredients
- 700 grams (approximately 25 ounces) potatoes
- salt
- 800 g (approximately 28 ounces) Crookneck pumpkin
- 4 150 g (approximately 5 1/3 ounces) Chicken breasts
- peppers
- 4 stalks Fresh herbs (as desired)
- 250 grams (approximately 9 ounces) Yogurt (low-fat)
- 1 Tbsp olive oil
- 1 Tbsp butter
- dried thyme
- 2 tsps Red pepper flakes
Preparation steps
Rinse the potatoes and cook in a pot of boiling salted water until tender but not falling apart, about 25 minutes. Meanwhile, peel, halve and remove the seeds and strings from the pumpkin and cut the flesh into small cubes. Place in a pot with cold water to cover, bring to a boil, reduce to a simmer and cook over low heat until soft, about 15 minutes.
Meanwhile rinse chicken breasts, pat dry, halve crosswise and season with salt and pepper. Rinse herbs, shake dry and chop finely. Add to a bowl with the yogurt, oil and salt.
Halve or quarter the potatoes if large. Heat butter in a pan, add the potatoes and saute over high heat until golden brown, about 3-4 minutes. Season with salt and pepper, remove with a slotted spoon and set aside.
Add the chicken to the pan and cook over medium heat until golden brown on both sides and cooked through. Season with thyme and chile flakes. Retun the potatoes to the pan along with the pumpkin and cook until just heated through. Serve with the yogurt dip.
