Grilled Chicken Vegetable and Chickpea Stew

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Grilled Chicken Vegetable and Chickpea Stew
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
517
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie517 cal.(25 %)
Protein38 g(39 %)
Fat22 g(19 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage12 g(40 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E16 mg(133 %)
Vitamin K16.2 μg(27 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin22.1 mg(184 %)
Vitamin B₆1.1 mg(79 %)
Folate170 μg(57 %)
Pantothenic acid2.5 mg(42 %)
Biotin10.6 μg(24 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C69 mg(73 %)
Potassium1,419 mg(35 %)
Calcium149 mg(15 %)
Magnesium148 mg(49 %)
Iron5.7 mg(38 %)
Iodine8 μg(4 %)
Zinc3.3 mg(41 %)
Saturated fatty acids2.8 g
Uric acid441 mg
Cholesterol62 mg
Complete sugar20 g

Ingredients

for
4
Ingredients
3 Tbsps sunflower oil
1 red onion
2 garlic cloves
2 tsps Cumin
1 tsp mild Curry powder
800 grams peeled Canned tomatoes
1 organic Organic orange (zest and juice)
425 grams chickpeas (canned)
salt
freshly ground peppers
Also
2 Chicken breasts
4 Eggplant
vegetable oil
How healthy are the main ingredients?
chickpeasoniongarlic cloveCuminsaltChicken breast

Preparation steps

1.

Peel and chop the onion and garlic. Drain the tomatoes and cut into small pieces, set the juice aside. Heat the oil in a saucepan and saute the onion, garlic, cumin and curry powder until the onion is translucent.

Add tomatoes, tomato juice and orange zest and bring to a boil, cover and simmer over low heat for 20 minutes. Drain the chickpeas and stir into the pan. Season with salt and pepper and return to a boil.

2.

Halve the eggplants lengthwise and rub the cut surfaces with salt and pepper and coat with oil.

3.

Heat the grill to medium and oil the grates. Halve the chicken lengthwise, season with salt and pepper and rub with oil. Grill the chicken, turning it as it cooks until cooked through, 4-5 minutes.  Place the eggplant on grill cut side down and grill, turning the eggplant over as it cooks, until tender, about 6 minutes. Serve the chicken and eggplant with the chickpea stew.

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