Chicken Wrapped Vegetables
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
234
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 121.7 μg | (203 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 879 mg | (22 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Chicken breasts
- ½ Napa cabbage
- 2 carrots
- 1 scallion
- 1 bunch Chives
- 40 grams butter
- 100 milliliters Chili sauce (for chicken)
- 100 milliliters soy sauce
- salt (and pepper)
Preparation steps
1.
Cut cabbage into quarters and remove the stalk. Peel carrots and cut ends off scallion.
2.
Cut vegetables into 4 cm (approximately 1.5 inch
3.
Wrap sliced vegetables with the chicken, tie with chives and season with salt and pepper.
4.
Heat butter in a skillet and cook the rolls on low heat. Pour in chili sauce and soy sauce to glaze the rolls. Serve immediately.
