Roasted Chicken with Peppers and Corn

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Roasted Chicken with Peppers and Corn
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
1430
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,430 cal.(68 %)
Protein84.27 g(86 %)
Fat23.02 g(20 %)
Carbohydrates259.21 g(173 %)
Sugar added0 g(0 %)
Roughage77.17 g(257 %)
Vitamin A5,192.72 mg(649,090 %)
Vitamin D0.09 μg(0 %)
Vitamin E33.95 mg(283 %)
Vitamin B₁2.45 mg(245 %)
Vitamin B₂1.35 mg(123 %)
Niacin61.07 mg(509 %)
Vitamin B₆5.75 mg(411 %)
Folate960 μg(320 %)
Pantothenic acid6.53 mg(109 %)
Biotin248.75 μg(553 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C925.87 mg(975 %)
Potassium15,184.7 mg(380 %)
Calcium670.05 mg(67 %)
Magnesium728.69 mg(243 %)
Iron18.84 mg(126 %)
Iodine2.09 μg(1 %)
Zinc11.75 mg(147 %)
Saturated fatty acids3.62 g
Cholesterol74.16 mg

Ingredients

for
4
Ingredients
4 Chicken breasts (each around 140 grams) (approximately 5 ounces)
salt
freshly ground peppers
1 tsp sweet ground paprika
4 Tbsps Pastry flour
2 Red onions
2 garlic cloves
1 Red chili pepper
1 yellow Bell pepper
1 Red Bell pepper
2 Tbsps olive oil
1 Tbsp Tomato paste
150 milliliters dry Red wine
200 peeled Tomatoes (canned)
200 milliliters Chicken broth
1 Tbsp chopped thyme
2 Tbsps chickpeas (canned)
2 Tbsps Corn
How healthy are the main ingredients?
chickpeasCornolive oilTomato pastethymeChicken breast

Preparation steps

1.

Rinse the chicken, pat dry and season with salt, pepper and paprika. Dust with flour. Peel the onions and garlic, chop the onion and finely chop the garlic. Rinse the chile, remove the seeds and finely chop. Rinse the peppers, cut in half, remove the seeds and pith and cut into bite-sized pieces.

2.

In a Dutch oven, heat the oil and sear the chicken on both sides, around 2 minutes. Remove from the pan.

3.

Add the onions and garlic and sweat until softened. Add the chile and tomato paste and cook for 2-3 minutes. Deglaze with the red wine and then add the chicken broth and tomatoes. Season with salt, pepper and thyme. Add the peppers, corn and chickpeas, cover and simmer for about 5 minutes.

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