Roasted Chicken Breast with Fruity Leeks
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
402
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 65.7 μg | (110 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.6 mg | (263 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 999 mg | (25 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 467 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- salt
- peppers (from the mill)
- 1 Tbsp vegetable oil
- 3 Tbsps butter
- 2 middle Leeks
- 2 sour Apple
- Nutmeg
- 100 milliliters Vegetable broth (Instant)
Preparation steps
1.
Trim, rinse and cut the white and light green leeks diagonally into thin strips. Cut apples into quarters, peel, cut out cores, and cut crosswise into thin slices.
2.
Salt and pepper chicken fillets and and fry on each side about 5-6 minutes until golden brown in a large skillet in 1 tablespoon oil and 1 tablespoon butter over medium heat. Meanwhile sauté leeks and apples in remaining butter, salt, pepper and nutmeg. Leave chicken to simmer in broth for 2-3 minutes over low heat and serve with leeks and apple.
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