Garlic Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 693 cal. | (33 %) | ||
| Protein | 39.83 g | (41 %) | ||
| Fat | 29.85 g | (26 %) | ||
| Carbohydrates | 73.73 g | (49 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 9.64 g | (32 %) |
| Vitamin A | 66.34 mg | (8,293 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 0.29 mg | (2 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.49 mg | (45 %) | ||
| Niacin | 26.21 mg | (218 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 40.79 μg | (14 %) | ||
| Pantothenic acid | 1.99 mg | (33 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 19.29 mg | (20 %) | ||
| Potassium | 694.73 mg | (17 %) | ||
| Calcium | 63.13 mg | (6 %) | ||
| Magnesium | 232.59 mg | (78 %) | ||
| Iron | 3.51 mg | (23 %) | ||
| Zinc | 3.13 mg | (39 %) | ||
| Saturated fatty acids | 4.72 g | |||
| Cholesterol | 73.1 mg |
Ingredients
- Ingredients
- 4 Chicken breasts (each 140 grams)
- 10 fresh garlic cloves
- 1 tsp Juniper berries
- 1 lemon (juiced)
- 1 Tbsp liquid honey
- 100 milliliters olive oil
- 450 milliliters Vegetable broth
- 350 grams Buckwheat
- 2 handfuls parsley
Preparation steps
Rinse chicken, pat dry and flatten slightly. Peel 2 garlic cloves and cut into slices. Crush juniper berries and mix in a bowl with garlic, lemon juice, honey and 2-3 tablespoons of olive oil. Pour honey mixture over chicken, cover and let rest in the refrigerator for at least 2 hours.
Preheat the oven to 160°C (approximately 350°F).
Remove chicken from the marinade and place on the grill in the oven (with drip pan underneath) and cook for about 20 minutes. Occasionally brush chicken with remaining marinade during the cooking time.
Boil vegetable stock in a pot. Add buckwheat, simmer for 5 minutes, then remove from the heat and let soak for about 10 minutes. All liquid should be gone and buckwheat should be soft.
Peel remaining garlic and chop finely. Rinse parsley, shake dry, pluck leaves from stems and also finely chop. Mix with remaining oil and garlic.
Arrange buckwheat on plates, cover with chicken breasts and serve with garlic and herb oil.
