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Roasted Chicken with Peppers and Corn
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 35 mins
Calories:
1430
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,430 cal. | (68 %) | ||
| Protein | 84.27 g | (86 %) | ||
| Fat | 23.02 g | (20 %) | ||
| Carbohydrates | 259.21 g | (173 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 77.17 g | (257 %) |
more nutritional values
| Vitamin A | 5,192.72 mg | (649,090 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 33.95 mg | (283 %) | ||
| Vitamin B₁ | 2.45 mg | (245 %) | ||
| Vitamin B₂ | 1.35 mg | (123 %) | ||
| Niacin | 61.07 mg | (509 %) | ||
| Vitamin B₆ | 5.75 mg | (411 %) | ||
| Folate | 960 μg | (320 %) | ||
| Pantothenic acid | 6.53 mg | (109 %) | ||
| Biotin | 248.75 μg | (553 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 925.87 mg | (975 %) | ||
| Potassium | 15,184.7 mg | (380 %) | ||
| Calcium | 670.05 mg | (67 %) | ||
| Magnesium | 728.69 mg | (243 %) | ||
| Iron | 18.84 mg | (126 %) | ||
| Iodine | 2.09 μg | (1 %) | ||
| Zinc | 11.75 mg | (147 %) | ||
| Saturated fatty acids | 3.62 g | |||
| Cholesterol | 74.16 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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
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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