Potatoes with Cottage Cheese and Sautéed Chicken
(2 votes)
(2 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
414
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 23.9 mg | (199 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,200 mg | (30 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 more new potatoes
- salt
- 200 grams Cottage cheese
- 2 Tbsps lemon juice
- 2 Tbsps Whipped cream
- 2 scallions
- freshly ground peppers
- 500 grams Chicken breasts
- 2 Tbsps clarified butter
- 1 bunch Cress
Preparation steps
1.
Scrub and rinse the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25 minutes.
2.
In a bowl, mix the cottage cheese with cream and lemon juice and season with salt and pepper. Rinse the scallions and thinly slice and fold into the cottage cheese mixture.
3.
Drain the potatoes, peel and keep warm.
4.
Cut chicken crosswise into slices and season with salt and pepper. Heat the clarified butter in a wide pan and saute the chicken until browned all over.
5.
Divide the potatoes and cottage cheese mixture among plates along with the chicken. Serve garnished with garden cress.
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