Poultry with Courgettes and Peppers
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
336
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 27.6 μg | (46 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.6 mg | (272 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,187 mg | (30 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 411 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (or legs, skin on)
- 2 Zucchini (thickly sliced)
- 2 red peppers (deseeded and roughly chopped)
- 1 onion (peeled and thickly sliced)
- 4 cloves garlic cloves (left whole)
- 8 cherry Tomatoes
- ¼ cup olive oil
- 1 bunch Basil
Product recommendation
Chicken Roast Vegetable Ciabattas
Turn this into lunch on the move by stuffing split ciabattas with the chicken and vegetables.
Preparation steps
1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
2.
Arrange the chicken and vegetables in a roasting tin and drizzle over the oil. Toss to coat. Season well and roast for 25 minutes or until all is cooked through and tender. If using legs, they will take another 10 minutes.
3.
If the vegetables are still a little pallid-looking, remove the chicken, keep warm and return the tin to the oven for 10 minutes until they start to char appetisingly. Serve topped with torn basil.
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