Spring Veg Stack with Chicken
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
523
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.2 g | (51 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 134.7 μg | (225 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 271 μg | (90 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 32.2 μg | (72 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 1,691 mg | (42 %) | ||
| Calcium | 273 mg | (27 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 357 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 Chicken breast (skin on)
- 1 Tbsp olive oil
- salt
- peppers
- 2 carrots (peeled)
- 2 cups Green beans (topped and tailed)
- 1 cup peas
- 1 ¼ cups baby Turnip (peeled and trimmed)
- ½ cup Mayonnaise
Preparation steps
1.
Preheat the oven to 200°C (180° fan) | 400F | gas 6.
2.
Drizzle the chicken with oil, season and roast in the oven for 20 minutes. Leave to rest.
3.
Meanwhile cut each of the vegetables into equal-sized tiny dice - try to make sure they are as even as possible.
4.
Blanch the vegetables in boiling salted water for 1 minute, scooping them out with a slotted spoon and refreshing immediately in iced water to retain the colour and stop the cooking.
5.
Once the vegetables have cooled, dry on kitchen paper. Mix each of the vegetables with a little mayonnaise, just enough to bind and season.
6.
Set a ring mould on the plate, then layer in the vegetables one at a time. Remove the mould.
7.
Thinly slice the chicken and carefully sit equal slices on top of the timbales. Top with any remaining mayonnaise and serve.
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