Sliced Chicken Breast with Green Sauce
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
1149
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,149 cal. | (55 %) | ||
| Protein | 240 g | (245 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 39.7 μg | (66 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 153.5 mg | (1,279 %) | ||
| Vitamin B₆ | 5.6 mg | (400 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 8.8 mg | (147 %) | ||
| Biotin | 25.7 μg | (57 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 3,129 mg | (78 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 313 mg | (104 %) | ||
| Iron | 13.3 mg | (89 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 1,855 mg | |||
| Cholesterol | 621 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 chicken (skin on)
- 2 Zucchini (thickly sliced)
- 2 carrots (peeled and thickly sliced)
- olive oil
- salt
- peppers
- For the salsa verde
- 3 Anchovy
- 1 Tbsp Dijon mustard
- ½ bunch flat-leaf parsley
- ½ bunch Basil
- ½ bunch mint
- 1 clove garlic cloves (peeled)
- 1 tsp Caper
- 4 Cornichons (chopped)
- 1 lemon (juiced)
Product recommendation
... Add a tbsp creme fraiche to the salsa verde for a creamier version
... Use lamb chops instead of chicken
Preparation steps
1.
Preheat the oven to 200°C (180° fan) | 400F | gas 6. Place the supremes in a large roasting tin and scatter the vegetables around. Drizzle generously with oil, season and roast for 35-40 minutes, until the chicken is cooked through.
2.
Meanwhile, place the ingredients for the salsa in a food processor, leaving out the lemon, and blend until nearly smooth. Drizzle in olive oil to make a paste, then squeeze in some lemon juice.
3.
Taste and adjust the flavours as necessary – more salt, more tang, more oil and so on...
4.
When cooked, leave the chicken to rest for 10 minutes before serving with the vegetables and salsa verde.
