Roast Chicken Breast with Vegetables

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Roast Chicken Breast with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
400
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie400 cal.(19 %)
Protein36.72 g(37 %)
Fat11.75 g(10 %)
Carbohydrates36.16 g(24 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A122.83 mg(15,354 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.1 mg(9 %)
Niacin17.74 mg(148 %)
Vitamin B₆0.52 mg(37 %)
Folate4.96 μg(2 %)
Pantothenic acid0.85 mg(14 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C1.7 mg(2 %)
Potassium291.38 mg(7 %)
Calcium68.63 mg(7 %)
Magnesium26.5 mg(9 %)
Iron3.27 mg(22 %)
Zinc0.88 mg(11 %)
Saturated fatty acids6.11 g
Cholesterol95.49 mg

Ingredients

for
4
Ingredients
300 grams Couscous (from a health food store)
1 sm can Saffron
4 Chicken breasts
2 tsps clarified butter
500 grams green Beans
2 Tbsps butter
2 sprigs rosemary
2 Red paprika
salt
freshly ground peppers
Basil pesto (from a jar)
How healthy are the main ingredients?
rosemaryChicken breastsalt

Preparation steps

1.

Dissolve saffran in a bowl with a little water.

2.

Cook couscous according to package directions, stir in saffron and keep warm.

3.

Rinse green beans and blanch in a pot of boiling water with 2 tablespoons of salt for about 8 minutes. Drain beans, immediately rinse with cold water, drain again and remove ends. 

4.

Rinse bell peppers, cut in half, remove seeds and ribs and cut into wide strips. Melt 1 tablespoon butter in a pan and then sauté bell peppers briefly. Add ½ cup water to the pan, cover and simmer for approximately 4 minutes. Uncover and continue to simmer until liquid is almost all gone and season with salt and pepper. Keep warm. 

5.

Season chicken breasts with salt and pepper. Melt butter in an ovenproof pan and then fry chicken breast on one side, cover with rosemary sprigs and then bake in a preheated 200°C (approximately 400°F) oven for about 8 minutes. Remove the pan from the oven and let rest briefly. Add beans to the bell pepper pan, mix and let heat through. 

6.

Arrange couscous on a plate, cover with bell peppers and beans and place chicken breast on top. Serve garnished with a dollop of pesto.