Roasted Chicken with Sweet Potatoes and Spinach

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Roasted Chicken with Sweet Potatoes and Spinach
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
421
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie421 cal.(20 %)
Protein30 g(31 %)
Fat22 g(19 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A1.5 mg(188 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.1 mg(43 %)
Vitamin K39.2 μg(65 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin16.3 mg(136 %)
Vitamin B₆0.7 mg(50 %)
Folate45 μg(15 %)
Pantothenic acid2.2 mg(37 %)
Biotin9.7 μg(22 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C37 mg(39 %)
Potassium820 mg(21 %)
Calcium79 mg(8 %)
Magnesium71 mg(24 %)
Iron3.8 mg(25 %)
Iodine6 μg(3 %)
Zinc2.8 mg(35 %)
Saturated fatty acids8.2 g
Uric acid185 mg
Cholesterol140 mg
Complete sugar6 g

Ingredients

for
8
Ingredients
8 Chicken legs
1 Tbsp Coriander
1 tsp Cumin
1 tsp peppercorns
2 handfuls Spinach
2 scallions
1 Tbsp olive oil
Sea salt
800 grams Sweet potato
Nutmeg (ground)
2 Tbsps butter
100 milliliters milk
How healthy are the main ingredients?
Sweet potatoSpinacholive oilCuminNutmeg

Preparation steps

1.

Peel sweet potatoes and cook in boiling, salted water for about 30-35 minutes until tender. 

2.

Rinse chicken legs and pat dry.

3.

Mix coriander, cumin, pepper and 1 tablespoon salt in a mortar and finely crush. Rub mixture over chicken and bake in a preheated oven at 180°C (approximately 350°F) for about 30 minutes. 

4.

Rinse spinach and drain and remove tough stems. Rinse scallions and cut into rings. Heat olive oil in a pan and fry spinach and scallions until liquid has evaporated. Season with salt and nutmeg.

5.

Drain sweet potatoes and mash with butter and hot milk into a smooth, creamy puree. Add more milk, if needed. Season with salt and nutmeg and serve with spinach and chicken legs.

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