Country Vegetables with Chicken
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
485
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 40.2 mg | (335 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 1,415 mg | (35 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 505 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 ⅔ cups Tomatoes
- 1 chicken (jointed into 10 - 12 pieces)
- salt
- peppers
- 1 onion (diced)
- 1 large Red onion (finely sliced)
- 2 Bell pepper (cut into strips)
- 1 Zucchini (sliced)
- 1 small Eggplant (sliced)
- 6 Tbsps olive oil
- 1 clove garlic cloves (minced)
- 1 cup white wine
Preparation steps
1.
Drop the tomatoes into boiling water for a few seconds, then skin and quarter.
2.
Preheat the oven to 180° | 350F | gas 4. Wash the chicken pieces, dab dry and rub with salt and pepper.
3.
Heat 2 tbsp oil in a large roasting tin and brown the chicken pieces on all sides. Add the vegetables.
4.
Peel the garlic and press into the roasting tin. Season with salt and pepper and drizzle with the rest of the oil.
5.
Bake in the oven for 45 minutes, adding the wine at intervals. Adjust seasoning to taste before serving.
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