Poultry with Capsicums and Anchovy

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Poultry with Capsicums and Anchovy
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Health Score:
Health Score
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
626
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie626 kcal(30 %)
Protein33.49 g(34 %)
Fat48.89 g(42 %)
Carbohydrates19.08 g(13 %)
Sugar added0 g(0 %)
Roughage5.78 g(19 %)
Vitamin A277.5 mg(34,688 %)
Vitamin D0.09 μg(0 %)
Vitamin E2.9 mg(24 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.25 mg(23 %)
Niacin22.72 mg(189 %)
Vitamin B₆1.06 mg(76 %)
Folate58.12 μg(19 %)
Pantothenic acid1.45 mg(24 %)
Biotin12.38 μg(28 %)
Vitamin B₁₂0.38 μg(13 %)
Vitamin C134.03 mg(141 %)
Potassium1,251.73 mg(31 %)
Calcium79.1 mg(8 %)
Magnesium79.49 mg(26 %)
Iron3.18 mg(21 %)
Iodine1.19 μg(1 %)
Zinc1.84 mg(23 %)
Saturated fatty acids7.09 g
Cholesterol81.6 mg
Author of this recipe:
How healthy are the main ingredients?
tomatoChicken breastgarlic

Ingredients

for
4
Ingredients
4
red peppers (halved and deseeded)
8
cherry tomatoes
8
cup
extra virgin olive oil
4
Chicken breasts (skin on)
2 tablespoons
cup
1 clove
garlic (crushed)
Product recommendation
Cheesy Stuffed Peppers Add a chunk of mozzarella to the pepper for the last 10 minutes

Preparation steps

1.
Preheat the oven to 220°C (200 fan) | 425°F | gas 7.
2.
Sit the halved peppers in a roasting tin, then fill the cavities with tomatoes, tucking the anchovies underneath them and a good drizzle of oil. Roast in the oven for 30-40 minutes until the peppers are tender and collapsing.
3.
Meanwhile roast the chicken alongside for the last 20 minutes, drizzled with oil and seasoned.
4.
Heat the passata in a small pan with the garlic and season.
5.
Serve the halved roasted peppers on a plate, slice the chicken and arrange alongside then spoon the sauce around.