Poultry with Courgettes and Peppers

0
Average: 0 (0 votes)
(0 votes)
Poultry with Courgettes and Peppers
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
9,1 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
355
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie355 kcal(17 %)
Protein31.31 g(32 %)
Fat18.06 g(16 %)
Carbohydrates20.01 g(13 %)
Sugar added0 g(0 %)
Roughage5.62 g(19 %)
Vitamin A279.75 mg(34,969 %)
Vitamin D0.09 μg(0 %)
Vitamin E1.95 mg(16 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.27 mg(25 %)
Niacin19.96 mg(166 %)
Vitamin B₆1.1 mg(79 %)
Folate80.63 μg(27 %)
Pantothenic acid1.38 mg(23 %)
Biotin11.15 μg(25 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C103.75 mg(109 %)
Potassium1,245.5 mg(31 %)
Calcium82.57 mg(8 %)
Magnesium83.48 mg(28 %)
Iron2.42 mg(16 %)
Iodine1.34 μg(1 %)
Zinc1.81 mg(23 %)
Saturated fatty acids2.93 g
Cholesterol73.1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
Chicken breasts (or legs, skin on)
2
zucchini (thickly sliced)
2
red peppers (deseeded and roughly chopped)
1
onion (peeled and thickly sliced)
4 cloves
garlic (left whole)
8
cherry tomatoes
¼ cup
1 bunch
How healthy are the main ingredients?
Chicken breastzucchinigarlictomatoBasil
Product recommendation
Chicken Roast Vegetable Ciabattas Turn this into lunch on the move by stuffing split ciabattas with the chicken and vegetables.

Preparation steps

1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
2.
Arrange the chicken and vegetables in a roasting tin and drizzle over the oil. Toss to coat. Season well and roast for 25 minutes or until all is cooked through and tender. If using legs, they will take another 10 minutes.
3.
If the vegetables are still a little pallid-looking, remove the chicken, keep warm and return the tin to the oven for 10 minutes until they start to char appetisingly. Serve topped with torn basil.