Summery Chicken Breast with Vegetables and Roasted Potatoes
(1 vote)
(1 vote)
Summery Chicken Breast with Vegetables and Roasted Potatoes - Summery Chicken Breast with Vegetables and Roasted Potatoes
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
478
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 62.3 μg | (104 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 256 μg | (85 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 2,084 mg | (52 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 97 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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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