Fruit-Stuffed Chicken Breast
This meal has plenty of vitamins, protein, and fibre instead of huge amounts of fat calories.
Serve with garlic bread: Spread 1/2 baguette roll per serving with a mix of olive oil, freshly pressed garlic, and herb salt and bake under the oven grill for 5-8 minutes.
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 31.5 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 22.3 mg | (186 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 840 mg | (21 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 6 carrots
- 2 Tbsps honey
- 2 tsps Canola oil
- 2 Chicken breasts
- salt
- 1 oz Cashews
- 1 scallion
- 4 Apricot
- 4 Tbsps Mango chutney
- Sea salt
- 2 Tbsps olive oil
Preparation steps
Peel carrots, but each in half lengthwise, then cut crosswise into 4 cm (approximately 1 1/2-inch) pieces and place in a bowl.
Mix honey and canola oil with the carrots and let marinate for 10 minutes.
Meanwhile, rinse the chicken and pat dry with paper towels. Season with salt on both sides.
Toast cashews until golden in a small dry non-stick skillet. Allow to cool slightly and chop finely.
Rinse and dry scallions and cut into rings. Finely dice the dried apricots.
Mix scallions and apricots with cashews and mango chutney in a small bowl.
Slit open each chicken breast half and spread with filling.
Fold and seal with toothpicks.
Place carrots on a parchment-lined baking sheet and season with sea salt. Bake in preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) for about 15 minutes.
Meanwhile, heat olive oil in a large skillet and brown the stuffed chicken on each side for about 5 minutes. Cover and cook for another 5 minutes per side. Remove from pan, cut in half and serve with the carrot fries.