Crispy Chicken Legs with Vegetables

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Crispy Chicken Legs with Vegetables
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Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
462
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie462 cal.(22 %)
Protein39 g(40 %)
Fat26 g(22 %)
Carbohydrates17 g(11 %)
Sugar added1 g(4 %)
Roughage2.2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.8 μg(4 %)
Vitamin E1.6 mg(13 %)
Vitamin K7.3 μg(12 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin18.9 mg(158 %)
Vitamin B₆0.6 mg(43 %)
Folate49 μg(16 %)
Pantothenic acid2.1 mg(35 %)
Biotin14 μg(31 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C22 mg(23 %)
Potassium655 mg(16 %)
Calcium71 mg(7 %)
Magnesium74 mg(25 %)
Iron4.5 mg(30 %)
Iodine6 μg(3 %)
Zinc3.5 mg(44 %)
Saturated fatty acids7.5 g
Uric acid234 mg
Cholesterol254 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
4 Chicken legs
3 Tbsps Pastry flour
2 eggs
1 Tbsp thyme
1 Chard leaf
2 Red onions
150 grams Corn (canned)
100 grams air-dried ham (sliced)
1 Lime (Juiced)
2 Tbsps scallions
2 Tbsps olive oil
1 tsp honey
salt
freshly ground peppers
How healthy are the main ingredients?
Cornhamolive oilthymehoneyegg

Preparation steps

1.

Rinse chicken legs, pat dry and divide at the joints. Season with salt and pepper and coat with flour. Beat eggs with thyme and dip chicken pieces into them. Arrange in a lined with parchment paper baking sheet and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes or until golden brown and crispy, turning once halfway through baking.

2.

Rinse and spin dry chard and cut into bite-sized strips. Peel onions and dice. Cut ham into thin strips. Heat oil in a pan and saute onions, chard and ham for a few minutes, add drained corn and saute for about 2 minutes. Add honey, chives and lime juice and season to taste. Arrange vegetables on plates and top with chicken. Serve.

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