Lemon Chicken with Rosemary
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
723
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 723 cal. | (34 %) | ||
| Protein | 121 g | (123 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 76.6 mg | (638 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,537 mg | (38 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 936 mg | |||
| Cholesterol | 318 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 small chicken
- 4 sprigs rosemary
- 2 lemons
- 8 garlic cloves
- salt
- fresh cracked peppers
- 4 Tbsps olive oil
- 120 milliliters white wine
- 120 milliliters chicken stock
- 50 milliliters lemon juice
- 80 grams black Olives
- sugar
- 80 grams Grape
Preparation steps
1.
Cut chicken into pieces, rinse and pat dry. Rinse the rosemary, shake dry and pluck the needles from the stems. Slice the lemon and press the garlic.
2.
Season the chicken pieces with salt and pepper. Heat the oil in a large pan and brown the chicken pieces on all sides. Add the lemon slices and the garlic and cook briefly until they have browned.
3.
Add wine, chicken stock and lemon juice to deglaze the pan, then add the rosemary and the olives and simmer with the lid closed for 25 minutes. Season the sauce with salt, pepper and a little sugar to taste. Add the grapes. Serve with fresh ciabatta bread.
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