Chicken with Vegetables
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
436
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 36.09 g | (37 %) | ||
| Fat | 20.07 g | (17 %) | ||
| Carbohydrates | 34.85 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.19 g | (24 %) |
more nutritional values
| Vitamin A | 1,724.17 mg | (215,521 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 4.66 mg | (39 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.47 mg | (43 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 374.62 μg | (125 %) | ||
| Pantothenic acid | 0.97 mg | (16 %) | ||
| Biotin | 0.33 μg | (1 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 79.48 mg | (84 %) | ||
| Potassium | 1,954.82 mg | (49 %) | ||
| Calcium | 216.54 mg | (22 %) | ||
| Magnesium | 190.96 mg | (64 %) | ||
| Iron | 7.01 mg | (47 %) | ||
| Iodine | 3.5 μg | (2 %) | ||
| Zinc | 2.12 mg | (27 %) | ||
| Saturated fatty acids | 5.76 g | |||
| Cholesterol | 88.36 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams potatoes
- 1 Tbsp Canola oil
- 2 Tbsps butter
- salt
- freshly ground peppers
- ½ tsp ground paprika (sweet)
- 4 Chicken breasts (each about 120 grams)
- 1 Tbsp lemon juice
- ½ stalk Leeks
- 1 garlic clove
- 700 grams Spinach
- 2 Tbsps olive oil
- 3 Tbsps Vegetable broth
- Nutmeg (freshly grated)
Preparation steps
1.
Peel and rinse potatoes, cut into 1 cm cubes (approximately 1/2 inch). Heat oil and butter in a pan and cook potatoes, stirring frequently, for about 10-12 minutes or until golden brown. Season with salt, pepper and paprika.
2.
Rinse chicken breasts, pat dry, cut into pieces or strips and season with salt, pepper and lemon juice.
3.
Rinse leek thoroughly and cut into fine strips. Peel garlic and chop finely. Rinse and spin dry spinach. Heat olive oil in a pan and saute leek for a few minutes. Add chicken strips and saute for about 5-7 minutes, stirring. Add spinach and broth, simmer for a few minutes. Season with salt, pepper and nutmeg. Mix with potatoes and serve.
