Chicken with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 34.7 mg | (289 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,439 mg | (36 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 536 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 2 Zucchini
- 1 carrot
- 1 Sweet potato
- 2 stalks Celery
- 250 grams chickpeas (from a jar)
- 30 grams butter
- 4 Tbsps olive oil
- 1 tsp ground ginger
- 4 Saffron
- 4 Tbsps lemon juice
- 125 milliliters Vegetable broth
- 150 milliliters Tomatoes (canned)
- salt
- freshly ground peppers
- 4 Chicken breasts
- ground Cumin
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Peel and finely chop the onion and garlic. Rinse the zucchini and cut into bite-size pieces. Peel and dice the carrot and sweet potato. Rinse the celery, set the green aside and cut into slices. Drain the chickpeas.
Heat the butter and 2 tablespoons of oil in a roasting pan. Add the onion and garlic. Saute briefly. Add the carrot and sweet potato. Saute for about 5 minutes. Add the zucchini and celery. Saute briefly. Add the ginger, saffron, lemon juice, broth and tomatoes. Season with salt and pepper. Mix well.
Rinse the chicken breasts, pat dry and season with salt, pepper and cumin. Saute in 2 tablespoons of hot oil until browned. Place in the roasting pan. Cook for about 20 minutes, until the meat and vegetables are completely cooked.
Add the chickpeas and let warm. Cut the meat into slices. Arrange the vegetables and celery leaves on a plate.
Top with the chicken breast slices. Serve with mint tea, if desired.
