Healthy Chicken Dinner
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
412
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
more nutritional values
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 121.7 μg | (203 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 37.2 mg | (310 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 2,466 mg | (62 %) | ||
| Calcium | 266 mg | (27 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 593 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 1 ⅔ cups chicken stock
- ⅜ cup white wine
- 1 Celery (chopped)
- 1 bunch parsley (tied together)
- 1 bay leaf
- 4 Chicken breasts (skinned)
Preparation steps
1.
Bring the chicken stock and wine to the boil in a pan and add the celery and herbs.
2.
Add the chicken breasts and poach gently for around 10 minutes until cooked through and no pink juices run out when pierced with a knife. Remove from the stock and keep warm wrapped in foil.
3.
Add the carrots to the poaching liquor and cook at a gentle simmer until tender – about 10 minutes. Remove from the liquor and set aside.
4.
Reduce the poaching liquor by half and season.
5.
To serve, slice the chicken breasts thickly and arrange on a plate with the poached carrots. Scatter over the tomatoes, basil leaves and chopped lemon then drizzle with a tbsp or two of the reduced poaching liquor.
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