Quick Chicken Casserole with Mustard
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
429
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 65.2 μg | (109 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 36.8 mg | (307 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,321 mg | (33 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 535 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 Leek (halved and thinly sliced)
- 4 medium carrots (peeled and thinly sliced)
- 4 sticks Celery (thinly sliced)
- 4 small, skinless Chicken breasts (diced)
- 3 cups low-sodium chicken stock
- 2 Tbsps Wholegrain Mustard
- salt
- freshly ground peppers
Preparation steps
1.
Heat the olive oil in a small casserole dish set over a medium heat until hot. Add the leek, carrot, celery, and a pinch of salt, sweating for 6 - 8 minutes until softened.
2.
Add the chicken, stir well, and cook for 3 - 4 minutes until starting to colour. Cover with the stock, stir well, and bring to a simmer.
3.
Once simmering, reduce the heat to low, cover with a lid, and cook gently for 15 minutes until the chicken is cooked through.
4.
Once the chicken is ready, stir through the mustard. Season the stew with salt and pepper before spooning into serving bowls.
