Sheet Pan Chicken with Asparagus
Tender chicken breast contains a lot of protein, which is needed for muscle building, among other things. Sage helps with its essential oils for sore throats and intestinal complaints.
If you prefer to avoid a lot of fructose or don't like the combination of savory dishes and fruit, you can also replace the grapes with cherry tomatoes.
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 113 μg | (188 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 27 mg | (225 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 239 μg | (80 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,060 mg | (27 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 359 mg | |||
| Cholesterol | 100 mg |
Ingredients
- Ingredients
- 36 ozs Asparagus
- 14 ozs red Grape
- 6 sage leaves
- 22 ozs Chicken breasts
- 3 Tbsps olive oil
- Sea salt
- peppers
- 1 ½ ozs Parmesan
Preparation steps
Wash the asparagus and snap or cut off the woody ends. Place asparagus spears on a baking sheet. Wash grapes and add to asparagus. Wash sage leaves, dab dry and chop.
Rinse chicken and pat dry, cut into 4 pieces, and spread next to the asparagus. Drizzle everything with olive oil, season with salt and pepper and sprinkle with sage. Be sure everything is in a single layer.
Cook the vegetables, grapes and chicken in a preheated oven at 200 °C / 400 °F for about 30 minutes.
Cut chicken into finger-thick slices and arrange on plates with the asparagus and grapes. Grate the Parmesan over the top to serve.