Chicken with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.7 mg | (181 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 1,836 mg | (46 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 271 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 kilogram small, new potatoes
- 2 carrots
- 1 bunch scallions
- 150 grams Cherry tomatoes
- 2 Zucchini
- 4 sprigs thyme
- 1 bunch Basil
- 2 Chicken breasts
- 2 Tbsps clarified butter
- salt (pepper)
Preparation steps
Scrub potatoes and cook in salted water for 20 minutes. Drain nad peel, halve, if desired. Rinse and peel carrots, quarter lengthwise and cut into 3 cm (approximately 1 inch) pieces. Rinse and dry scallions, cut diagonally into 3 cm (approximately 1 inch) pieces.
Rinse and halve tomatoes. Rinse zucchini and cut into thick slices. Rinse and shake dry herbs, pluck off leaves and chop finely. Rinse and pat dry meat, cut crosswise into 1 cm (approximately 1/2 inch) strips. Heat 1 tablespoon of butter in a pan and saute chicken for a few minutes, remove from the pan. Add the rest of butter to the pan and saute potatoes, stirring, for 5 minutes.
Add zucchini, carrots and scallions and saute for 3 more minutes. Add tomatoes, chicken and herbs and saute briefly. Season with salt and pepper, serve.
