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Chicken breast with baked vegetables

Chicken breast with baked vegetables

Preparation time:
25 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

495
Calories
45 g
Carbohydrates
51 g
Protein
8 g
Fat

Ingredients:

Sweet potatoes (fresh)Sweet potatoes (fresh)½ (155 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Paprika powderPaprika powder 1 Pinch(s)
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 160 g
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 100 g
Coconut oil, coconut oilCoconut oil, coconut oil 1 Tablespoon
Brussels sprouts (frozen)Brussels sprouts (frozen) 150 g
Zucchini (fresh)Zucchini (fresh)½ (105 g)

Preparation:

Step 1:
Preheat oven to 180°C top/bottom heat.
Step 2:
Peel sweet potato, clean mushrooms, wash zucchini. Cut everything into bite-sized pieces, place in a baking dish and drizzle with oil and season with salt and pepper. Then bake for about 20 minutes.
Step 3:
Meanwhile, cook the Brussels sprouts in lightly salted water until al dente.
Step 4:
Brown the chicken meat in a non-stick pan without oil and season with salt, pepper and paprika powder.
Step 5:
Arrange everything on a plate and enjoy.

Macronutrient distribution:

The recipe Chicken breast with baked vegetables is composed of the following macronutrients.

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Kitchen utensils needed:

Casserole dish
Casserole dish
Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Oven
Oven
Peeler
Peeler
Stove
Stove
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