Grilled Chicken with Fresh Vegetables

0
Average: 0 (0 votes)
(0 votes)
Grilled Chicken with Fresh Vegetables
share Share
print
bookmark_border Copy URL
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
354
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie354 cal.(17 %)
Protein51 g(52 %)
Fat7 g(6 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin K81.8 μg(136 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin33 mg(275 %)
Vitamin B₆1.4 mg(100 %)
Folate57 μg(19 %)
Pantothenic acid2.7 mg(45 %)
Biotin5.2 μg(12 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C68 mg(72 %)
Potassium1,135 mg(28 %)
Calcium66 mg(7 %)
Magnesium90 mg(30 %)
Iron3.7 mg(25 %)
Iodine11 μg(6 %)
Zinc2.8 mg(35 %)
Saturated fatty acids1.2 g
Uric acid411 mg
Cholesterol124 mg
Complete sugar2 g

Ingredients

for
4
For the chicken
4 small, skinless Chicken breasts
2 Tbsps Avocado oil
For the potatoes and garnish
3.333 cups new potatoes
2 cups Broccoli
1 yellow pepper (sliced)
½ small Red onion (sliced)
2 Tbsps flat-leaf parsley (finely chopped)
3 red chili peppers (chopped)
How healthy are the main ingredients?
potatoBroccoliAvocado oilparsleyChicken breast

Preparation steps

1.
For the chicken: Preheat the grill to hot. Rub the chicken with the oil and season with salt and pepper, arranging on a grilling tray.
2.
Grill for 14 - 18 minutes, turning occasionally, until golden-brown all over and cooked through.
3.
For the potatoes and garnish: In the meantime, cook the potatoes in a large saucepan of salted, boiling water until tender to the point of a knife; 15 - 18 minutes.
4.
Steam the broccoli, pepper, and onion for 4 - 6 minutes in a steaming basket set over a half-filled saucepan of simmering water. Set to one side once tender.
5.
Drain the potatoes once ready and leave them to cool briefly. Remove the chicken from the grill and leave to rest for 5 minutes.
6.
Cut the potatoes and toss in a bowl with the chopped parsley and some seasoning. Serve them with the grilled chicken breasts, and the steamed vegetables garnished with chilies.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners