Grilled Chicken with Fresh Vegetables
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
354
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 81.8 μg | (136 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33 mg | (275 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,135 mg | (28 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 411 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the chicken
- 4 small, skinless Chicken breasts
- 2 Tbsps Avocado oil
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.
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