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Garlic Chicken with Lemon
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 37 mins
Calories:
283
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 159.9 μg | (267 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 31.2 mg | (260 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,047 mg | (26 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 387 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 4 Chicken breasts (about 120 grams)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 garlic cloves
- 1 organic lemon
- 2 Lettuce
- 1 handful Arugula
- 1 onion
- 200 grams Cherry tomatoes
Preparation steps
1.
Rinse chicken breasts, pat dry and season with salt and pepper. Fry chicken in hot oil on both sides. Peel and finely chop garlic. Add garlic to chicken and sauté briefly. Deglaze with a little water. Zest lemon, then halve and squeeze juice. Add lemon zest and juice to pan. Cover and braise over low heat about 10 minutes.
2.
Rinse lettuce hearts and arugula. Separate lettuce leaves. Drain well and divide among four plates. Peel and thinly slice onion into rings. Rinse and halve tomatoes. Place onion rings and tomatoes on salad. Remove the chicken breasts from the pan and cut into slices. Top salad with chicken slices and drizzle with pan juices.
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