Herb Chicken with Plums
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
491
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.6 mg | (263 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 954 mg | (24 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 396 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (ready to cook, each about 150 grams)
- salt
- freshly ground peppers
- olive oil
- 1 shallot
- 1 garlic clove
- 2 Tbsps black, pitted Olives
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped Basil
- ½ tsp Lemon peel
- 1 Tbsp chopped Pine nuts
- 2 Tbsps freshly grated Parmesan
- 600 grams Red Plum
- 2 Tbsps butter
- 2 Tbsps brown sugar
Preparation steps
1.
Preheat the oven to 220 ° C top and bottom heat Preheat.
2.
Rinse meat, pat dry and season with salt and pepper. Heat 2 tablespoons of oil in a pan and sear meat until golden brown on both sides. Remove from pan and place on an oiled baking sheet. Peel shallot and garlic and chop finely. Chop olives. Combine with herbs, lemon zest, pine nuts, Parmesan and 2 tablespoons of olive oil. Spread mixture on chicken breasts and bake in preheated oven at 220°C (approximately 425°F) until golden brown.
3.
Rinse plums, halve and pit, cut into slices. Heat butter in a pan and saute plums for a few minutes, add sugar and caramelize slightly.
4.
Cut chicken breasts into slices. Arrange plums on plates and top with chicken. Serve immediately.
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