Grilled Chicken Breasts with Vegetables and Currants
(2 votes)
(2 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
577
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 46.8 μg | (78 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32 mg | (267 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,522 mg | (38 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 486 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 69 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 4 Chicken breasts
- peppers
- salt
- ground paprika
- 2 Tbsps sunflower oil
Preparation steps
1.
For the chicken, rinse the chicken breasts in cold. Mix pepper, salt and paprika with the oil and coat the chicken breasts with it. Marinate about 30 minutes.
2.
For the vegetables, trim beans and pinch off the ends. Trim carrots and cut into long strips.
3.
Rinse the currants and drain. Put currants in a pot with half of the jam sugar boil for 5-8 minutes while stirring.
4.
Grill chicken breasts on the preheated grill about 8 minutes, turning frequently. At the same time, blanch the beans and carrots in boiling salted water for about 5 minutes. Rinse mint and pluck leaves. Drain the vegetables and arrange with some of the mint on a platter. Place the chicken breasts on it and top with the currants. Garnish with mint and serve immediately.
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