Poached Chicken Breasts with Stewed Tomatoes and Olives
with tomato sauce
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
298
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 22.8 mg | (190 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 881 mg | (22 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams Tomatoes
- 500 grams Chicken breasts (without skin)
- 1 jar chicken stock (400 ml)
- 2 onions
- 1 garlic clove
- 2 Tbsps olive oil
- 50 grams black Olives
- salt
- freshly ground pepper
- 1 pinch sugar
- parsley (for garnish)
Preparation steps
1.
Blanch the tomatoes in a pot of boiling water until al dente. Drain, rinse with cold water and peel the skin. Cut the tomatoes into pieces.
2.
Rinse the chicken and pat dry. Bring the chicken stock to a boil in a pot. Add the chicken and simmer for 6 minutes. Reduce heat and cook for 6-8 minutes.
3.
Peel and dice the onions and garlic. Heat the olive oil in a skillet. Add the onions and garlic, and cook until translucent. Add the tomatoes and cook briefly. Stir in 150 ml (approximately 1/2 cup) of the chicken stock and bring to a boil. Simmer until thickened. Stir in the olives, and season with salt and pepper to taste, and the sugar.
4.
Slice the chicken breasts and serve on plates with the tomatoes and parsley.
