Sliced Golden Chicken with Rice
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
495
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 495 kcal | (24 %) | ||
| Protein | 35.18 g | (36 %) | ||
| Fat | 18.76 g | (16 %) | ||
| Carbohydrates | 41.04 g | (27 %) | ||
| Sugar added | 8.62 g | (34 %) | ||
| Roughage | 0.99 g | (3 %) |
more nutritional values
| Vitamin A | 88.63 mg | (11,079 %) | ||
| Vitamin D | 0.16 μg | (1 %) | ||
| Vitamin E | 1.07 mg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 18.32 mg | (153 %) | ||
| Vitamin B₆ | 0.59 mg | (42 %) | ||
| Folate | 8.48 μg | (3 %) | ||
| Pantothenic acid | 0.96 mg | (16 %) | ||
| Biotin | 1.01 μg | (2 %) | ||
| Vitamin B₁₂ | 0.43 μg | (14 %) | ||
| Vitamin C | 6.19 mg | (7 %) | ||
| Potassium | 328.45 mg | (8 %) | ||
| Calcium | 129.48 mg | (13 %) | ||
| Magnesium | 34.34 mg | (11 %) | ||
| Iron | 1.57 mg | (10 %) | ||
| Zinc | 1.26 mg | (16 %) | ||
| Saturated fatty acids | 7.68 g | |||
| Cholesterol | 102.87 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1
shallot (finely chopped)
- 0.333 cup
Bacon (cut into small pieces)
- 2 tablespoons
- 1 ½ cups
- ⅜ cup
dry white wine
- 3 cups
chicken stock (or other poultry stock)
- 4
Chicken breasts (120 g each)
- 1 tablespoon
- 2 tablespoons
- 1 tablespoon
-
hot paprika
- ½ teaspoon
- ⅔ cup
canned Sweet corn
- ⅔ cup
- 3 tablespoons
freshly grated Parmesan
Preparation steps
1.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with greaseproof paper.
2.
Sauté the shallot and the bacon together briefly in 1 tbsp of hot butter. Add the rice, fry together briefly and deglaze with the wine. Add enough stock to coat. Gradually add more stock and allow to be absorbed by the rice each time, stirring. After around 20 minutes the rice will be cooked through with just a slight bite and the risotto will be creamy.
3.
Meanwhile, season the chicken with salt and ground black pepper and brown slightly on both sides in the hot oil in a non-stick frying pan. Place on the baking tray.
4.
Melt the honey and mix it with the lemon juice, paprika and herbs, and brush over the chicken breasts. Cook in the oven for around 10 minutes until done.
5.
Drain the sweetcorn well. Mix the sweetcorn and tomatoes through the cooked risotto together with the remaining butter and the parmesan. Heat through and season to taste with salt and ground black pepper.
6.
Cut the chicken into slices. Arrange on plates with the risotto and serve.
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