Finely Chopped Chicken with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 255.7 μg | (426 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 28 mg | (233 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 1,175 mg | (29 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 445 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 600 grams Chicken breasts
- 2 Limes (juiced)
- 2 Tbsps honey
- 3 Tbsps Peanut oil
- 2 sprigs Peppermint
- 1 Broccoli (500 grams)
- 1 Fennel (250 grams)
- 300 grams Peas (frozen)
- salt
- peppers
- 2 tsps Curry powder
Preparation steps
Rinse the chicken breasts, pat dry with paper towels and cut into strips. Mix with the juice of one lime, honey and peanut oil into a marinade and cover the meat to infuse for about 30 minutes.
Rinse the peppermint, shake dry and pluck off the leaves. Rinse the broccoli, cut off the florets and cut into smaller pieces. Rinse the fennel, cut in half, cut out the stalk and cut into narrow strips.
Put a little water in a pot and bring to a boil. Add the broccoli, fennel and peas in a steamer and place over the boiling water. Let cook in a closed pan for about 3 minutes until al dente.
Cook the chcken in a hot (preferably oiled) frying pan until golden brown for about 4-5 minutes. Season with salt, pepper and curry.
Remove the vegetables and season with the remaining lime juice and a little salt, then arrange on plates. Add the chicken strips on top and serve sprinkled with the mint.
