Grilled Chicken and Artichokes
Grilled Chicken and Artichokes - The best chicken, in perfect harmony with soft braised artichokes
Healthy, because
Even smarter
Nutritional values
The ancient Romans prized the artichoke not only for its rich flavor but for its medicinal abilities to ease digestive problems such as bloating or flatulence. Several substances contained in the artichoke (e.g. bitter substances and flavonoids) stimulate the production of bile acids and thus the digestion of fat.
If you can't find chervil, feel free to use finely chopped flat parsley instead.
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.5 g | (62 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,192 mg | (30 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 315 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 ozs shallots
- 2 small Zucchini
- 2 sun-dried Tomatoes
- 2 tsps olive oil
- ¾ cup vegetable stock
- 11 ozs Artichoke bottoms (canned, drained weight)
- 2 small Chicken breasts (each about 3.5 oz.)
- ½ bunch Chervil
- salt
- peppers
Kitchen utensils
Preparation steps
Peel shallots, halve lengthwise and cut the halves into thin slices.
Rinse zucchini, dry and cut lengthwise into thin slices. Cut slices crosswise into sticks. Cut dried tomatoes into thin strips.
In a pot, heat 1 tablespoon olive oil. Cook shallots and tomatoes for about 2 minutes, covered, over low heat.
Cut artichokes into about 3 mm (approximately 1/8-inch) slices, add to the shallots and tomato strips and cook until softened. Add broth and bring to a boil. Cover the vegetables and cook for 10 minutes on low heat.
Meanwhile, coat a grill pan with remaining oil (1 teaspoon) and heat. Rinse the chicken breasts and pat dry with paper towels. Lay between plastic wrap and pound to a uniform thickness.
Place chicken fillets on the hot grill pan and grill for 5 minutes over medium heat. Season with salt and pepper and cook over low heat for another 5 minutes.
Add zucchini to artichokes, cover and cook for about 2 minutes. Rinse parsley, shake dry and pluck the leaves.
Remove chicken breasts from the pan and let stand for 2 minutes. Season artichokes and zucchini with salt and pepper. Add half of chervil and stir to combine. Serve grilled chicken on the vegetables and garnish with remaining chervil.
