Grilled Chicken with Pepper Sauce
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
455
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 80.1 μg | (134 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.2 mg | (260 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 934 mg | (23 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 377 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 1 Tbsp vegetable oil
- 2 red Bell pepper
- 1 shallot
- 0.13 l white wine
- 100 grams Whipped cream
- 20 grams cold butter
- salt
- freshly ground peppers
- 200 grams mixed Lettuce (such as arugula, frisee, Lollo rosso, ...)
- 1 Tbsp White vinegar
- 3 Tbsps olive oil
Preparation steps
1.
Rinse the peppers, halve, remove the core and finely chop. Peel and finely chop the shallot. Bring the peppers, shallot and wine to a boil in a saucepan. Cover and simmer over low heat for 10 minutes. Puree and pour back into the saucepan. Mix in the cream and cold butter. Season with salt and pepper.
2.
Rinse the lettuce and spin dry.
3.
Season the chicken breasts with salt and pepper. Cook the chicken on a hot grill for about 10 minutes. Occasionally brush the chicken with oil.
4.
Mix the vinegar and oil. Season with salt and pepper. Mix with the lettuce. Serve the chicken with the lettuce and sprinkled with the pepper sauce.
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