Chicken with Vegetables

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Chicken with Vegetables
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
376
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie376 cal.(18 %)
Protein62 g(63 %)
Fat7 g(6 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A1.1 mg(138 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K44.6 μg(74 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin39.3 mg(328 %)
Vitamin B₆1.7 mg(121 %)
Folate124 μg(41 %)
Pantothenic acid2.7 mg(45 %)
Biotin12.8 μg(28 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C34 mg(36 %)
Potassium1,267 mg(32 %)
Calcium108 mg(11 %)
Magnesium98 mg(33 %)
Iron4.4 mg(29 %)
Iodine12 μg(6 %)
Zinc3.1 mg(39 %)
Saturated fatty acids1.4 g
Uric acid517 mg
Cholesterol155 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
1 chicken
2 Tbsps olive oil
1 onion
2 garlic cloves
1 stalk Leeks
4 Tomatoes
2 carrots
l Red wine
2 tsps herbes de Provence
1 sprig fresh rosemary
1 sprig fresh thyme
salt
peppers
How healthy are the main ingredients?
Leekolive oilrosemarythymechickenonion

Preparation steps

1.

Rinse chicken, pat dry and cut into 8 pieces. Heat olive oil in a large roasting pan. Add chicken pieces and fry on all sides until crispy. Blanch tomatoes in boiling water, then rinse with cold water, peel and cut into large pieces. Rinse, trim and cut leek crosswise. Peel onion and cut into rings. Peel and slice garlic. Rinse, peel and cut carrots into sticks.

2.

Add onion to chicken pieces and fry briefly. Then add garlic, leeks, carrots and tomatoes. Add red wine and sprinkle with Herbes de Provence. Cover and simmer about 40 minutes. Strip rosemary needles and thyme leaves from stems and add to the pan. Remove lid and simmer until slightly reduced. Season with salt and pepper and serve.

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