Curried Chicken and Vegetables
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
509
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 509 cal. | (24 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 76.5 μg | (128 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 35.8 mg | (298 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 238 μg | (79 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 2,223 mg | (56 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 173 mg | (58 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 490 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 kilogram Parsnips
- 150 grams red Lentils
- 4 Chicken breasts (about 120 grams or 4.7 ounces)
- 2 tsps Curry powder
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 400 milliliters Vegetable broth
- 1 handful cilantro
- 1 tsp lemon juice
Preparation steps
1.
Peel onion, garlic and parsnips. Dice onion, mince garlic and slice parsnips. Rinse lentils and drain with hot water.
2.
Rinse chicken breasts, pat dry and season with 1 teaspoon curry, salt and pepper. Heat oil in a pan and cook chicken until golden brown on each side, about 1-2 minutes. Remove chicken from pan and add onion, garlic and parsnips. Add remaining curry powder and deglaze with broth. Simmer for about 5 minutes. Place chicken back in pan, cover and simmer for 8-10 minutes.
3.
Rinse cilantro, shake dry and coarsely chop. Remove chicken from the pan, let rest briefly and cut into pieces. Add cilantro leaves to pan and season with lemon juice, salt and pepper. Plate vegetables, top with chicken and serve.
