Grilled Chicken Breast
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
468
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 126 μg | (210 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 35 mg | (292 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 298 μg | (99 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,811 mg | (45 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 572 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams red-skinned potatoes (cooked the day before)
- 4 stalks Leeks
- 1 garlic clove
- 4 Tbsps olive oil
- 2 tsps dried rosemary
- salt
- cayenne pepper
- 2 tsps lemon juice
- 4 Chicken breasts (150 grams each)
Preparation steps
1.
Cut the potatoes into chunks. Cut the leeks in half lengthwise and rinse well.
Peel and crush the garlic and mix into the oil. Add the rosemary and season with salt, pepper and lemon juice.
2.
Rinse the meat and pat dry. Brush thinly with the oil. Drizzle the leeks with a little oil and mix the remaining oil into the potatoes.
3.
Cook the chicken breast fillets and the leeks on the grill for 6-8 minutes.
Put the potatoes in a grill pan and cook for about 10 minutes.
Serve arranged on plates.
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