Grill Plate with Chicken Breast and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 37.3 mg | (311 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 1,258 mg | (31 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 481 mg | |||
| Cholesterol | 223 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 onion
- 2 Tbsps olive oil
- Chili powder
- 200 grams pureed Tomatoes (from a can)
- 50 grams honey
- salt
- freshly ground peppers
- 8 Chicken breasts
- 8 King prawn
- For the herb quark
- 200 grams Quark
- 50 milliliters milk
- 1 bunch Fresh herbs
- salt
- peppers
- For the grilled peppers and scallions
- 4 Bell pepper
- 8 scallions
- For the garlic baguette
- 1 Baguette
- 100 grams butter
- ½ bunch Fresh herbs
- 2 garlic cloves
Preparation steps
Peel the onion and chop. Heat the olive oil in a pan and sauté the onions. Add the tomatoes and season with salt, pepper and chili powder. Add the honey and cook over low heat. Brush the chicken breast with marinade just before grilling. Grill the chicken breast about 5 minutes on each side, brushing with marinade as it cooks.
Season the prawns with salt and pepper and grill about 4 minutes.
Reserve remaining marinade as a dipping sauce.
This recips is best served with herb quark.
Mix the quark with the milk until smooth. Season with salt and pepper. Rinse the herbs, shake dry and chop. Stir into the quark.
Rinse the zucchini and cut off the stems. Then cut into slices and sprinkle with salt until water escapes. Place on the grill and grill about 4 minutes on each side.
Halve, wash and pat dry the peppers. Cut out the core and the peppers into pieces. Rinse and peel the scallions.
Grill the vegetables on all sides 3-5 minutes.
Cut the baguette in half lengthwise. Rinse the herbs, shake dry and chop. Mix the butter and peeled garlic cloves in a bowl together. Mix in the herbs. Spread mixture onto the baguette and warm in an oven preheated to 100°C (approximately 225°F) until crispy. Serve bread with grilled chicken and vegetables.
