Minted Pea Puree with Chicken
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
573
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 573 cal. | (27 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 55.7 μg | (93 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 40.8 mg | (340 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 986 mg | (25 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 569 mg | |||
| Cholesterol | 189 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- lemon juice (from 1 lemon)
- 2 tsps honey
- 4 Chicken breasts (skinned)
- 5.333 cups frozen peas
- 4 cups chicken stock (or water)
- 1 tsp sugar
- 1 Tbsp mint (chopped)
- 2 Tbsps Basil (to garnish, shredded)
Preparation steps
1.
Mix the oil, lemon juice and honey, season with salt and pepper and rub into the chicken breasts. Set aside while you make the puree.
2.
Put the peas into the stock, bring to a boil and cook for 3 minutes.
3.
Drain the peas, reserving the liquid then blend with a hand blender to make a coarse puree, adding a little of the cooking liquid to achieve the right consistency. Add the sugar and mint and season with salt and pepper. Set aside and keep warm.
4.
Heat a little oil in a wide pan and cook the chicken for about 4 minutes on each side or until cooked through.
5.
Serve with the pea puree and garnish with the shredded basil.
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