Herb Chicken Breast with Carrots

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Herb Chicken Breast with Carrots
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
368
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie368 cal.(18 %)
Protein52 g(53 %)
Fat12 g(10 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A1.9 mg(238 %)
Vitamin D0.1 μg(1 %)
Vitamin E2 mg(17 %)
Vitamin K43.5 μg(73 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin32.5 mg(271 %)
Vitamin B₆1.3 mg(93 %)
Folate56 μg(19 %)
Pantothenic acid2.2 mg(37 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C36 mg(38 %)
Potassium1,071 mg(27 %)
Calcium159 mg(16 %)
Magnesium81 mg(27 %)
Iron3.5 mg(23 %)
Iodine7 μg(4 %)
Zinc2.9 mg(36 %)
Saturated fatty acids3.7 g
Uric acid407 mg
Cholesterol142 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
4 Chicken breasts (skin on (about 140 g))
salt
peppers (freshly ground)
2 Tbsps olive oil
2 scallions
150 milliliters chicken stock
4 carrots
1 Orange (juice of)
1 handful Watercress
1 handful Fresh herbs (such as parsley and chervil)
50 grams Créme legére
1 Tbsp freshly grated Parmesan
How healthy are the main ingredients?
Watercressolive oilParmesanChicken breastsaltcarrot

Preparation steps

1.

Rinse the chicken, pat dry and season with salt and pepper. Add to a hot pan with 1 tablespoon oil, and cook unti golden brown. Remove from the pan. Rinse, trim, and chop the scallions. Sweat in a hot pan, and deglaze with the stock. Add the chicken back to the sauce. Cook over low heat, covered, for 10 minutes.

2.

Peel the carrots, trim, and cut lengthwise into thin slices. Cook in a hot pan. Deglaze with the orange juice, season with salt and pepper, and cook for 2-3 minutes.

3.

Rinse the watercress and shake dry.

4.

Remove the chicken breats from the sauce, and cover with aluminum foil to keep warm. Rinse the herbs, shake dry, remove the leaves, and chop. Stir the herbs, pastry cream, and parmesan into the sauce. Season with salt and pepper. Don't allow it to come to a boil.

5.

Slice the chicken, and serve with the carrots on plates. Drizzle the sauce over both. Garnish with the watercress.

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