Lemon Chicken
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
369
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 38 mg | (317 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 461 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 chicken (1.4 kilograms)
- 2 organic lemons
- 1 onion
- 1 bay leaf
- 4 garlic cloves
- 3 Tbsps vegetable oil
- 2 Tbsps honey
- 2 Tbsps lemon juice
- salt
- peppers
- 2 Tbsps chopped parsley
Preparation steps
1.
Rinse the chicken inside and out, pat dry and cut into 5 cm pieces. Rinse the lemons, cut into wedges and set four wedges aside. Peel and halve the onion. Place the chicken, lemon wedges, onion and bay leaf in a pot. Fill with cold water until the chicken pieces are covered. Simmer over medium heat for about 40 minutes. Pour through a sieve, collecting the liquid.
2.
Peel and thinly slice the garlic. Saute the garlic in hot oil and pour in the chicken stock. Dissolve the honey in the mixture and squeeze the remaining lemon wedges, adding the juice to the sauce. Season with salt and pepper. Add the chicken pieces to the sauce.
3.
Arrange the chicken on plates and sprinkle with parsley.
4.
Serve with a mixed salad and potato pancakes.
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