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Chicken with Pumpkin and Potatoes

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Average: 5 (1 vote)
(1 vote)
Chicken with Pumpkin and Potatoes

Chicken with Pumpkin and Potatoes - Tender meat with aromatic pumpkin.

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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
412
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie412 cal.(20 %)
Protein43 g(44 %)
Fat8 g(7 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage6.6 g(22 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.9 mg(24 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin27.7 mg(231 %)
Vitamin B₆1.3 mg(93 %)
Folate123 μg(41 %)
Pantothenic acid3 mg(50 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C61 mg(64 %)
Potassium1,939 mg(48 %)
Calcium156 mg(16 %)
Magnesium103 mg(34 %)
Iron4.9 mg(33 %)
Iodine12 μg(6 %)
Zinc3 mg(38 %)
Saturated fatty acids3.4 g
Uric acid313 mg
Cholesterol104 mg

Ingredients

for
4
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
How healthy are the main ingredients?
potatoolive oilsaltChicken breastthyme

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.