Chicken Fillet with Roasted Apricots
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
For those who would like to enjoy a satiating side dish, we recommend boiled potatoes or brown rice.
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.4 mg | (262 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 939 mg | (23 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 393 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 4 Chicken breasts (150 grams)
- 1 Tbsp peppercorns
- 1 tsp Mustard seed
- 1 tsp Coriander
- 1 tsp Cumin
- 500 grams Apricot
- 2 Tbsps olive oil
- 2 Tbsps butter
- 1 Tbsp honey
- 2 Tbsps White vinegar
- 150 milliliters Orange juice
- freshly ground peppers
Preparation steps
Rinse chicken breasts and pat dry. Heat 2 tablespoons oil in a saucepan and briefly fry chicken on all sides. Remove chicken from pan.
Crush peppercorns, mustard seeds, coriander seeds and cumin coarsely in a mortar. Add 2 tablespoons of oil and stir. Cover chicken with mustard mixture and place on a baking sheet lined with parchment paper. Finish cooking in a preheated oven at 160°C (approximately 350°F) for about 10 minutes.
Rinse apricots, cut in half or quarters and remove pit. Heat butter and honey in a pan, caramelize, add apricots and saute briefly. Deglaze pan with vinegar and let simmer briefly. Remove half of apricots. Add orange juice to the pan and puree mixture with an immersion blender into a creamy sauce and season with pepper. Add apricots back to the pan.
Remove chicken from the oven, let rest briefly and cut into slices. To serve, arrange chicken on plates and add sauce. Serve if desired with rice.
