Chicken Breast with Lentils
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
524
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 80.7 μg | (135 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 34.9 mg | (291 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,178 mg | (29 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 450 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Red Lentils
- 500 milliliters Broth
- 1 bunch scallions
- 2 Tbsps butter
- 4 Chicken breasts
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 1 Tbsp balsamic vinegar
- cilantro
Preparation steps
1.
Rinse red lentils in a colander under running water and then cook for about 7 minutes in a pot with broth. Rinse scallions, trim and cut into thin rings. Melt butter in a pan and fry lentils for about 3 minutes.
2.
Season chicken breasts with salt and pepper. Heat clarified butter in a second pan, add chicken to the pan and fry
3.
for 8-10 minutes while turning occasionally.
4.
Drain lentils and collect broth. Add lentils and half of broth to the pan with the scallions, mix and season with balsamic vinegar, salt and pepper. Rinse cilantro, shake dry, pluck leaves and add to lentils. Arrange lentil mixture on a plate, place chicken on top and serve.
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