Grilled Chicken Breasts with Leeks
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
322
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.9 mg | (258 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 812 mg | (20 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 410 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (each about 200 grams)
- salt
- freshly ground peppers
- 2 whole lemons
- 2 Tbsps vegetable oil
- 4 onions
- 200 grams Leeks
- 1 Tbsp butter
- 50 milliliters white wine
Preparation steps
1.
Rinse the chicken breasts, pat dry and season with salt and pepper. Rinse the lemons in hot water and cut into quarters. Heat the oil in a grill pan and cook the chicken breasts and lemon wedges on both sides for 10-15 minutes.
2.
Meanwhile, peel the onions and cut into rings. Cut the leeks diagonally into slices. Heat the butter in a small pan, add the onions and leeks and sauté until golden brown. Deglaze with the white wine, let evaporate and season with salt and pepper.
3.
Arrange the chicken breasts on the vegetables and serve garnished with the lemon wedges.
