Grilled Chicken Breasts with Zucchini and Tomato Vinaigrette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 32.4 mg | (270 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,048 mg | (26 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 415 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the chicken
- 4 Chicken breasts
- 1 garlic clove
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
- ½ tsp ground paprika
- 1 tsp herbes de Provence (dried)
- salt
- peppers
- For the zucchini
- 3 small Zucchini
- 4 sprigs Basil
- 1 garlic clove
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
- salt
- peppers
- For the tomato vinaigrette
- 3 Tomatoes
- 1 garlic clove
- ½ tsp sugar
- salt
- peppers
- 2 Tbsps balsamic vinegar
- 2 Tbsps olive oil
- In addition
- 50 milliliters Vegetable broth
Preparation steps
For the chicken: rinse chicken breasts and pat dry, make deep pockets on the long sides. Unfold fillets and flatten between two layers of plastic wrap with a smooth side of a meat mallet.
Peel 1 clove of garlic and chop finely. Combine with 2 tablespoons of olive oil, 2 tablespoons of lemon juice, paprika powder, herbs of Provence, salt and pepper. Brush chicken breast fillets with the mixture and let rest for at least 30 minutes.
For the zucchini: rinse and dry zucchini, cut lengthwise into thin slices. Rinse basil, shake dry and coarsely chop leaves. Peel 1 garlic clove and chop, mix with basil, 2 tablespoons of olive oil and 2 tablespoons of lemon juice. Season with salt and pepper. Coat zucchini slices with basil marinade.
For the tomato vinaigrette: rinse tomatoes, halve and remove seeds, cut into small cubes. Peel 1 clove of garlic and chop finely, mix with diced tomatoes. Season with sugar, salt and pepper. Mix with 2 tablespoons of balsamic bianco and 2-3 tablespoons of olive oil.
Heat grill pan on high heat. Cook marinated chicken breast slices for 1 minute per side, reduce heat slightly and cook for 5-6 minutes more, turning once.
Place marinated zucchini with vegetable broth in a pot and cook, covered, for about 2-4 minutes on high heat or until al dente. Remove zucchini slices with slotted spoon from the pot. Arrange zucchini and chicken on plates and serve with tomato vinaigrette.
