Yogurt-Marinated Chicken Breast with Almonds
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
466
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.8 mg | (265 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 952 mg | (24 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 383 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- 150 grams Yogurt (0.1% fat)
- 1 garlic clove (finely chopped)
- juice of lemons
- 1 lemon
- ½ bunch thyme
- 6 Tbsps olive oil
- 50 grams almonds (sliced)
- 1 Cucumber
- 1 shallot
- 3 Tbsps White vinegar
- salt
- freshly ground peppers
Preparation steps
1.
Rinse and pat chicken dry.
2.
Mix yogurt with garlic and lemon juice and season with salt and pepper. Pour marinade over chicken and let marinate about 30 minutes.
3.
Cut lemon into thin slices. Lay lemon slices on the bottom of a baking dish and scatter with thyme. Top with chicken and bake in a preheated oven at 180°C (approximately 350°F). After 10 minutes, turn chicken and sprinkle with almonds. Continue roasting about 15 minutes more (25 minutes total).
4.
Meanwhile, rinse and thinly slice cucumber. Peel shallot and cut into rings. Mix cucumber and shallot with oil and vinegar. Season with salt and pepper. Cut chicken breast on the diagonal and serve with salad.
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