Preparing Marinated Chicken Breast
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
314
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.5 mg | (254 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 638 mg | (16 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Chicken breasts
- 100 grams yellow onion
- 2 garlic cloves
- ½ tsp Cumin
- ¼ tsp ginger
- ¼ tsp cinnamon
- salt
- peppers
- 1 generous pinch Saffron
- 2 Tbsps vegetable oil
Preparation steps
1.
Peel the onions and garlic cloves and coarsely chop.
2.
Process with the spices and 1 tablespoon oil in a food processor to a paste.
3.
Rinse the chicken breasts, pat dry and spread with the seasoning mixture. Let marinate in the refrigerator for at least 1 hour.
4.
Heat the remaining oil in a frying pan and sear the meat on all sides.
5.
Pour in the chicken broth and simmer everything for about 10 minutes.
6.
Cut the chicken breasts diagonally into slices and serve.
