Steamed Chicken Breasts with Green Peas and Edible Flowers
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
434
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 53.2 μg | (89 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 37.6 mg | (313 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,135 mg | (28 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 604 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Chicken breasts (each about 140 grams)
- 150 milliliters dry white wine
- 2 sprigs thyme
- 1 sprig rosemary
- salt
- freshly ground peppers
- 400 grams Peas
- 400 grams Snow peas
- 2 Tbsps butter
- 100 milliliters Vegetable broth
- 2 Tbsps chopped fresh parsley
- Lime blossom (for garnish)
Preparation steps
1.
Rinse the chicken breasts and pat dry. Boil the wine with thyme, rosemary and 100 ml (approximately 1/2 cup) water. Season chicken breasts with pepper and place in a steamer insert above the wine. Cover and cook about 10 minutes.
2.
Rinse, trim and saute the peas and snow peas briefly in butter. Deglaze with a little broth, season with salt and cook covered about 4 minutes until tender. Add the parsley and transfer to plates. Arrange the chicken breasts on top and serve garnished with linden blossoms.
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