Minted Pea Puree with Chicken

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Minted Pea Puree with Chicken
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
454
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie454 kcal(22 %)
Protein38.73 g(40 %)
Fat17.66 g(15 %)
Carbohydrates35.45 g(24 %)
Sugar added3.92 g(16 %)
Roughage9.65 g(32 %)
Vitamin A461.82 mg(57,728 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.31 mg(3 %)
Vitamin B₁0.66 mg(66 %)
Vitamin B₂0.31 mg(28 %)
Niacin21.42 mg(179 %)
Vitamin B₆0.76 mg(54 %)
Folate130.73 μg(44 %)
Pantothenic acid1.14 mg(19 %)
Biotin0.85 μg(2 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C21.5 mg(23 %)
Potassium462.84 mg(12 %)
Calcium67.63 mg(7 %)
Magnesium73.11 mg(24 %)
Iron4.21 mg(28 %)
Iodine4.27 μg(2 %)
Zinc2.31 mg(29 %)
Saturated fatty acids2.83 g
Cholesterol73.1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 tablespoons
lemon juice (from 1 lemon)
2 teaspoons
4
Chicken breasts (skinned)
5.333 cups
frozen peas
4 cups
chicken stock (or water)
1 teaspoon
1 tablespoon
mint (chopped)
2 tablespoons
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.