High-Protein
Spring Chicken with Vegetables
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
1270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,270 cal. | (60 %) | ||
| Protein | 239 g | (244 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 153.2 mg | (1,277 %) | ||
| Vitamin B₆ | 5.7 mg | (407 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 9.1 mg | (152 %) | ||
| Biotin | 30.4 μg | (68 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 3,555 mg | (89 %) | ||
| Calcium | 254 mg | (25 %) | ||
| Magnesium | 309 mg | (103 %) | ||
| Iron | 12.5 mg | (83 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 11.1 mg | (139 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 1,852 mg | |||
| Cholesterol | 620 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 spring chicken (approx. 450 g each, legs tied together)
- Fat (for the roasting dish)
- ½ tsp ground peppers
- 1 tsp salt
- 1 ½ Tbsps paprika
- ½ tsp runny honey
- 4 Tbsps vegetable oil
- 1 bunch small carrots (peeled)
- 1 bunch small, white Turnip (peeled)
- 2 Tomatoes (cut into wedges)
- 4 garlic cloves (crushed)
- 4 scallions (cut in half lengthways and chopped)
- 1 tsp thyme
Preparation steps
1.
Heat the oven to 200°C, 400°F, and grease a roasting tin.
2.
Place the chickens in the roasting tin, breast down. Mix together the pepper, salt, paprika, honey and the oil. Brush onto the chickens and roast for around 40 minutes.
3.
After 20 minutes turn the chickens and brush with the remaining spice mixture. Add the vegetables and sprinkle with the thyme. At the end of the cooking time, turn on the grill and brown the meat. Arrange on plates with the vegetables and serve.
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