Rice Noodles with Chicken Breast, Green Beans and Capers
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
591
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 41.5 μg | (69 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.4 mg | (262 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 396 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (about 120 grams)
- 1 organic lemon
- 350 grams green Beans
- salt
- 300 grams Rice noodles
- 20 grams butter
- 2 Tbsps olive oil
- freshly ground peppers
- 4 Tbsps Caper
- chopped, flat-leaf parsley (for garnish)
Preparation steps
1.
Rinse the chicken breasts and pat dry with kitchen paper. Rinse the lemon and cut into slices. Trim the green beans, rinse and cook for 8-10 minutes in boiling salted water.
Cook the rice noodles in boiling salted water according to package instructions. Drain, rinse with cold water and allow to drain.
2.
Heat the butter and olive oil together in a pan and fry the chicken breasts in it from all sides for 10-12 minutes. Season with salt and pepper. Add the capers and the lemon slices, and fry for 1-2 minutes with occasional stirring.
3.
Place the cooked rice noodles in soup plates, top with the beans and chicken breasts, and pour the lemon slices and capers over. Garnish with chopped parsley and serve.
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