Chicken with White Asparagus and Strawberries
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
415
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 82.7 μg | (138 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 33.8 mg | (282 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 272 μg | (91 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,142 mg | (29 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 428 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- also
- 150 grams small Strawberries
- 2 Chicken breasts skinless (each 200 grams)
- 1 Tbsp clarified butter
- 1 tsp butter
- 3 Tbsps Yogurt (0.1% fat)
- 1 Tbsp chopped Tarragon
- salt
- freshly ground pepper
Preparation steps
1.
For the asparagus: Cut off and discard the tough woody ends from the asparagus. Peel and rinse the asparagus and cook in a pot of boiling water that's seasoned with the butter, sugar, salt and lemon juice until tender, about 18 minutes. Drain well and cut into 4 cm (approximately 2-inch) long pieces.
2.
Rinse, hull and quarter the strawberries.
3.
Season the chicken breasts with salt and pepper and saute in clarified butter until cooked through, about 5 minutes per side. Remove and keep warm.
4.
Heat the butter in a pan, stir in the yogurt and tarragon, add the asparagus and cook over low heat until heated through, season with salt and pepper. Remove from the heat and add the strawberries. Slice the chicken and serve with the asparagus mixture.
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