Roast Chicken with Veggie Rice Bowl

0
Average: 0 (0 votes)
(0 votes)
Roast Chicken with Veggie Rice Bowl
share Share
print
bookmark_border Copy URL
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
552
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie552 cal.(26 %)
Protein31 g(32 %)
Fat33 g(28 %)
Carbohydrates33 g(22 %)
Sugar added3 g(12 %)
Roughage2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin K50.8 μg(85 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin16.4 mg(137 %)
Vitamin B₆0.5 mg(36 %)
Folate53 μg(18 %)
Pantothenic acid1.7 mg(28 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C17 mg(18 %)
Potassium644 mg(16 %)
Calcium61 mg(6 %)
Magnesium73 mg(24 %)
Iron4.5 mg(30 %)
Iodine3 μg(2 %)
Zinc3 mg(38 %)
Saturated fatty acids7.9 g
Uric acid212 mg
Cholesterol131 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
1 clove garlic cloves (finely chopped)
4 sprigs thyme (leaves only)
1 Tbsp honey
2 Tbsps lemon juice
4 Tbsps olive oil
salt
freshly ground Black pepper
4 Chicken legs
For the rice
1 cup Long grain rice (heaped)
2 cups water
salt
1 pinch Turmeric
7 ozs cherry Tomatoes (halved)
1 handful Spinach (roughly chopped)
2 Tbsps olive oil
¾ oz Golden raisins
¾ oz black Olives (pitted, chopped)
To garnish
thyme
How healthy are the main ingredients?
TomatoLong grain riceolive oilSpinachraisinsOlive
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Grater, 1 Mixing bowl, 1 Measuring cups, 1 Teaspoon, 1 Tablespoon, 1 Hand mixer, 1 Kitchen towel, 1 weiter Pot mit Deckel, 1 Sieve, 1 Rolling pin, 1 Baking sheet, 1 Parchment paper, 1 Brush, 1 Wooden spoon

Preparation steps

1.
Heat the oven to 180°C (160°C fan ) 350°F, gas 4.
2.
Mix together the garlic, thyme, honey, lemon juice and olive oil. Season with salt and black pepper and brush onto the chicken. Roast on a rack in a roasting tin for about 25 minutes, basting occasionally, until the chicken is cooked through with no trace of pink juices when pierced with a knife.
3.
Put the rice in a pan with the water, turmeric and salt. Cover and bring to a boil. Simmer gently for 15-20 minutes until the rice is tender. Drain well if necessary.
4.
Heat the oil in a pan and cook the tomatoes and spinach for a few minutes until softened and the spinach has wilted.
5.
Stir in the sultanas and the olives, then add the rice. Season with salt and black pepper.
6.
Spoon into serving bowls and place the chicken legs on top. Garnish with thyme sprigs.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners