Summery Chicken Breast with Vegetables and Roasted Potatoes

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Summery Chicken Breast with Vegetables and Roasted Potatoes

Summery Chicken Breast with Vegetables and Roasted Potatoes - Summery Chicken Breast with Vegetables and Roasted Potatoes

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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
478
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie478 cal.(23 %)
Protein33 g(34 %)
Fat17 g(15 %)
Carbohydrates46 g(31 %)
Sugar added0 g(0 %)
Roughage8.8 g(29 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.2 μg(1 %)
Vitamin E4.1 mg(34 %)
Vitamin K62.3 μg(104 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin22.6 mg(188 %)
Vitamin B₆1.2 mg(86 %)
Folate256 μg(85 %)
Pantothenic acid2.2 mg(37 %)
Biotin10.9 μg(24 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C156 mg(164 %)
Potassium2,084 mg(52 %)
Calcium208 mg(21 %)
Magnesium161 mg(54 %)
Iron4.5 mg(30 %)
Iodine17 μg(9 %)
Zinc3 mg(38 %)
Saturated fatty acids9.1 g
Uric acid321 mg
Cholesterol97 mg
Complete sugar14 g

Ingredients

for
4
For the chicken and vegetables
2 Kohlrabi (with green)
2 carrots
3 Parsnips
1 stalk Leeks
1 Tbsp vegetable oil
1 Tbsp butter
salt
white peppers
1 Tbsp parsley (ground)
1 Tbsp clarified butter
400 grams Chicken breasts
For the potatoes
600 grams small potatoes (cooked)
1 Tbsp Pastry flour
2 Tbsps butter
Watercress
How healthy are the main ingredients?
potatoChicken breastLeekparsleyKohlrabicarrot

Preparation steps

1.

Rinse vegetables, peel and cut into fine julienne strips. In a pan, heat oil with 1 tablespoon butter and fry the ​​vegetables. Pour in vegetable broth and cook for about 5 minutes, then set aside and keep warm. Mix in ground parsley.

2.

Cut chicken into strips and fry in a pan in hot clarified butter until golden brown, 5-7 minutes. Season chicken with salt and pepper.

3.

Dust potatoes with flour and fry in hot butter until golden. Put chicken, potatoes and vegetables on plates. Garnish with watercress to serve.

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