Stewed Peppers with Chicken and Arugula
Stewed peppers with chicken and arugula - An easy, low-carb meal.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 60.4 μg | (101 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 202 mg | (213 %) | ||
| Potassium | 709 mg | (18 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 236 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 6 Hungarian wax peppers (red and yellow)
- 1 onion
- 2 Tbsps olive oil
- salt
- peppers
- 3 Tbsps balsamic vinegar
- 4 Chicken breasts (about 120 grams)
- Arugula (40 grams)
Preparation steps
Rinse Hungarian wax peppers, cut in half, trim and cut into strips. Peel onion and dice finely.
Heat 1 tablespoon oil in a pan. Cook onion until soft over medium heat. Add Hungarian wax peppers, mix, season with salt and pepper and cook, covered, about 5 minutes. Season with 1 tablespoon balsamic vinegar.
Rinse chicken breast halves under cold water, pat dry and slice open (butterfly). Unfold chicken breast halves and season with salt and pepper. Heat the remaining oil in a grill pan. Add chicken and fry until golden brown on both sides, 6-8 minutes.
Meanwhile, rinse arugula and spin dry. Arrange Hungarian wax peppers with chicken on plates, garnish with arugula and drizzle with remaining balsamic vinegar.
