Roasted Chicken with Sweet Potatoes and Spinach
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
421
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 39.2 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
