Thyme and Lemon Glazed Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.2 mg | (252 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 591 mg | (15 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 garlic clove
- 8 sprigs thyme
- 2 lemons
- peppers
- 4 Chicken breasts
- 2 Tbsps olive oil
- salt
Preparation steps
Peel and chop the garlic. Rinse the thyme and shake dry. Reserve some of the sprigs for garnish and pluck the leaves off the remaining sprigs. Juice 1 lemon and mix juice with the garlic and the thyme leaves. Season with pepper. Rinse the chicken breasts, pat dry, cut in half horizontally and place in a shallow bowl large enough to hold the chicken in a single layer. Pour the marinade over, turning the chicken to coat on both sides. Refrigerate 30 minutes.
Heat the olive oil in a pan and saute chicken over medium-high heat until lightly browned on both sides, about 5 minutes. Add 50 ml (approximately 3 1/2 tablespoons) of water, cover and cook for 5 minutes over low heat until cooked through. Season the chicken with salt. Cut the remaining lemon into wedges and serve with the chicken. Garnish with remaining thyme sprigs.
