Grilled Chicken with Mixed Veggies

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Grilled Chicken with Mixed Veggies
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
378
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie378 kcal(18 %)
Protein39.45 g(40 %)
Fat12.8 g(11 %)
Carbohydrates31.26 g(21 %)
Sugar added0 g(0 %)
Roughage3.81 g(13 %)
Vitamin A587.44 mg(73,430 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.66 mg(6 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.26 mg(24 %)
Niacin19.27 mg(161 %)
Vitamin B₆0.81 mg(58 %)
Folate100.97 μg(34 %)
Pantothenic acid1.79 mg(30 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C51.44 mg(54 %)
Potassium646.88 mg(16 %)
Calcium87.25 mg(9 %)
Magnesium71.87 mg(24 %)
Iron6.84 mg(46 %)
Zinc1.66 mg(21 %)
Saturated fatty acids2.19 g
Cholesterol73.1 mg
Author of this recipe:

Ingredients

for
4
For the marinade
1 teaspoon
2
Limes (zest and juice)
6 tablespoons
4
2 tablespoons
2 ¾ cups
1
medium-sized zucchini (sliced)
1 ½ cups
carrots (cut into matchsticks)
½ teaspoon
5 tablespoons
cup
1 ½ cups
Pea sprout
2 tablespoons
Sesame seeds (toasted)

Preparation steps

1.
Mix the 5-spice powder, lime juice and zest and soy sauce to make a marinade and marinate the chicken for about 15 minutes.
2.
Heat the oil in a wok. Add the mangetout and stir-fry for 1 minute. Add the courgette and carrots and cook for a further 2 minutes. Add the chilli powder, salt and 2 tbsp soy sauce. Add the stock and cook for a further 5 minutes.
3.
Fry the chicken breasts in a frying pan for about 3 minutes each side.
4.
Add the pea sprouts to the vegetables with the sesame seeds. Stir-fry for a further 2 minutes.
5.
Slice the chicken and drizzle with the remaining soy sauce (or to taste). Serve the stir-fried vegetables on plates with the chicken on top.