Roasted Chicken Breast with Peas

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Roasted Chicken Breast with Peas
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
479
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie479 cal.(23 %)
Protein62 g(63 %)
Fat8 g(7 %)
Carbohydrates39 g(26 %)
Sugar added9 g(36 %)
Roughage9.3 g(31 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E5.6 mg(47 %)
Vitamin K56.2 μg(94 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.5 mg(45 %)
Niacin36.8 mg(307 %)
Vitamin B₆1.5 mg(107 %)
Folate225 μg(75 %)
Pantothenic acid3.3 mg(55 %)
Biotin15.3 μg(34 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C56 mg(59 %)
Potassium1,567 mg(39 %)
Calcium138 mg(14 %)
Magnesium161 mg(54 %)
Iron7.3 mg(49 %)
Iodine11 μg(6 %)
Zinc4 mg(50 %)
Saturated fatty acids1.1 g
Uric acid577 mg
Cholesterol124 mg
Complete sugar16 g

Ingredients

for
4
For the chicken
4 Chicken breasts (each 160 grams)
½ tsp Anise seed
½ tsp peppercorns
salt
2 Tbsps vegetable oil
For the vegetables
250 grams Snow peas
150 grams young, green Beans
150 grams thick, green Shelled fava bean
100 grams Peas
300 grams Thai asparagus
For the sauce
4 Red chili peppers
2 garlic cloves
50 milliliters mild White vinegar
50 grams honey
lemon juice
How healthy are the main ingredients?
Snow peahoneyChicken breastsaltgarlic clove

Preparation steps

1.

For the sauce, rinse, trim and chop the chile peppers. Peel garlic cloves and finely chop. Bring chile peppers and garlic to a boil in a pot with the vinegar, honey and about 200 ml (approximately 3/4 cup) of water. Cook until thick over low heat for about 30 minutes, stirring occasionally. Stir in with lemon juice.

2.

For the chicken, rinse the chicken breasts, pat dry and truss, if desired, with kitchen twine. Coarsely grind aniseseed brandy with peppercorns and spread over chicken. Season with salt and cook until browned over low heat in hot oil for 6-8 minutes.

3.

For the vegetables, rinse and remove strings from the snow peas and young green beans. Rinse the thick beans and peas and drain. Rinse the asparagus and cut in half lengthwise. Place vegetables in a steamer and cook over hot steam for 3-4 minutes. Spread on plates and top with the sliced ​​chicken breasts (remove the kitchen twine, if using). Drizzle with sauce and serve.

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