Lemon Chicken with Mint

Lemon Chicken with Mint - This fresh citrus dish is perfect for summer!
Nutritional values
(Percentage of daily recommendation)
Calorie | 390 cal. | (19 %) | ||
Protein | 44 g | (45 %) | ||
Fat | 20 g | (17 %) | ||
Carbohydrates | 7 g | (5 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 2.8 g | (9 %) |
Vitamin A | 0.3 mg | (38 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 3.6 mg | (30 %) | ||
Vitamin B₁ | 0.2 mg | (20 %) | ||
Vitamin B₂ | 0.3 mg | (27 %) | ||
Niacin | 26.1 mg | (218 %) | ||
Vitamin B₆ | 1 mg | (71 %) | ||
Folate | 74 μg | (25 %) | ||
Pantothenic acid | 2 mg | (33 %) | ||
Biotin | 7.8 μg | (17 %) | ||
Vitamin B₁₂ | 0.7 μg | (23 %) | ||
Vitamin C | 39 mg | (41 %) | ||
Potassium | 897 mg | (22 %) | ||
Calcium | 130 mg | (13 %) | ||
Magnesium | 78 mg | (26 %) | ||
Iron | 2.9 mg | (19 %) | ||
Iodine | 26 μg | (13 %) | ||
Zinc | 2.2 mg | (28 %) | ||
Saturated fatty acids | 6.6 g | |||
Uric acid | 316 mg | |||
Cholesterol | 117 mg |

Ingredients
- Ingredients
- 4 Chicken breasts (about 160 grams)
- 1 tsp sunflower oil
- 4 stalks mint
- 2 garlic cloves
- 2 lemons
- 4 Tbsps olive oil
- Sea salt
- peppers
- 4 Tomatoes
- 1 Cucumber
- 100 grams Feta
- 50 grams black pitted Olives
Preparation steps
Rinse the chicken and pat dry. Grease a baking dish with sunflower oil and add the chicken.
Rinse, shake dry and chop the mint. Peel and finely chop the garlic. Rinse the lemon in hot water, pat dry, zest and squeeze the juice.
Mix the lemon zest, half the lemon juice, chopped mint (leaving some for the garnish) and 1 tablespoon of olive oil. Sprinkle the mixture over the chicken. Season with salt and pepper. Bake for 20-25 minutes at 180°C (approximately 350°F).
Rinse and chop the tomatoes and cucumber.
Crumble the feta and mix with the tomatoes, cucumber and olives. Season with the remaining olive oil, remaining lemon juice, salt and pepper.
Remove the chicken from the oven and cut into slices. Serve the chicken and salad garnished with mint.