Chicken with Vegetables
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
3439
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,439 cal. | (164 %) | ||
| Protein | 316 g | (322 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 412 g | (275 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 277.9 g | (926 %) |
more nutritional values
| Vitamin A | 16.6 mg | (2,075 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 67 mg | (558 %) | ||
| Vitamin K | 5,904.6 μg | (9,841 %) | ||
| Vitamin B₁ | 10.1 mg | (1,010 %) | ||
| Vitamin B₂ | 8.7 mg | (791 %) | ||
| Niacin | 143 mg | (1,192 %) | ||
| Vitamin B₆ | 34.1 mg | (2,436 %) | ||
| Folate | 12,907 μg | (4,302 %) | ||
| Pantothenic acid | 19.5 mg | (325 %) | ||
| Biotin | 256.5 μg | (570 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 3,007 mg | (3,165 %) | ||
| Potassium | 35,759 mg | (894 %) | ||
| Calcium | 7,961 mg | (796 %) | ||
| Magnesium | 1,942 mg | (647 %) | ||
| Iron | 103.9 mg | (693 %) | ||
| Iodine | 1,078 μg | (539 %) | ||
| Zinc | 37.4 mg | (468 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 9,654 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 397 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Heat 1 tablespoon butter in a pan and fry chicken breasts for about 5-6 minutes on each side.
2.
Melt remaining butter in a saucepan, saute carrots and celery for 3 minutes and season with paprika. Then add leeks, add 1/2 cup of water, cook for another 7 minutes while stirring occasionally and season with salt and pepper.
3.
To serve, cut a small pockey in each chicken breast and fill with some vegetables. Serve with remaining vegetables on plates and garnish with parsley and thyme.
