Honey Chicken Breast with Dried Fruit
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
415
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32 mg | (267 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 417 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Chicken breasts (ready to cook, skinless, each 150 grams)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 3 Tbsps honey
- 80 grams mixed Dried Fruit (such as plums, apricots, dates, figs)
- 2 organic Oranges (Juice and zest)
- 200 milliliters chicken stock
- 1 tsp finely chopped thyme
Preparation steps
1.
Preheat the oven to 160°C (approximately 325°F).
2.
Rinse the meat, pat dry, season with salt and pepper and cook in a hot pan with oil until golden brown on all sides. Bake in preheated oven until done, about 10 minutes.
3.
Clean the pan, add the honey and gently caramelize. Add the dried fruit and pour in the orange juice. Pour in the stock, stir in the thyme, season with salt and pepper and let boil down slightly. If necessary, thicken the sauce with a mixture of cold water and cornstarch. Place the meat in the sauce. Serve on warmed plates with dried fruit and garnish with orange zest.
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