Chicken with Sage, Snow Peas and Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.2 mg | (277 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,178 mg | (29 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 476 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 500 grams Baby carrot
- 250 grams Snow peas
- 4 Chicken breasts (each 140 grams, with skin)
- 2 sprigs Sage
- salt
- peppers
- 2 Tbsps butter
- 1 splash dry white wine
- 1 Tbsp lemon juice
- 1 pinch sugar
- 1 Tbsp finely chopped cilantro
Preparation steps
Peel the carrots with a knife rasp and leave 1-2 cm (approximately 1/2 to 3/4 inch) of the green. Trim and rinse the snow peas.
Rinse the chicken breasts, pat dry and gently peel back the skin in the center without separating at the edge of the meat, so that the skin can expand. Rinse the sage, shake dry, pluck off the leaves and gently slide under the skin of the chicken. Season on all sides with salt and pepper and slowly cook on the skin side in 1 tablespoon butter in a nonstick skillet over medium heat about 5 minutes until golden brown. Turn and cook for about 5 more minutes until done.
Sauté the carrots and peas in the remaining butter 1-2 minutes. Season with salt and pepper, pour in the wine and cook for 1-2 minutes. The liquid should evaporate completely. Season to taste with lemon juice and a pinch of sugar.
Arrange the vegetables on plates. Cut the chicken in slices, arrange on the vegetables and serve garnished with the cilantro.
