Chicken Breasts in Rice Coating with Caramelized Carrots
silicon (Si)
Vitamin PP
manganese (Mn)
copper (Cu)
Beta-carotene
selenium (Se)
Description
Tender chicken fillet in crispy rice coating with aromatic caramelized carrots and mint
- Marinate the chicken fillet in chicken seasoning for 15 minutes
- Coat the marinated fillet in rice flakes on all sides
- Heat sunflower oil in a pan and fry the chicken on both sides until golden brown
- Cook the chicken through over medium heat under a lid for 10-12 minutes
- Slice the carrots into thin rounds or sticks
- Melt butter in a separate pan, add carrots and sweet chili sauce
- Caramelize the carrots over medium heat for 7-10 minutes, stirring occasionally
- Place the chicken on a plate, arrange caramelized carrots alongside
- Garnish the dish with fresh mint leaves
540
152 kcal / 100 g
kcal
29.7 g
8.4 g / 100 g
Protein
55.8 g
15.7 g / 100 g
Carbohydrates
22.0 g
6.2 g / 100 g
Fats
3.5 g
1.0 g / 100 g
Ash
4.4 g
1.2 g / 100 g
Fiber
40.0%
Water
5.5 g
1.6 g / 100 g
Sugars
42.5 g
12.0 g / 100 g
Starch
0.15 g
0.04 g / 100 g
Omega-3
7.54 g
2.13 g / 100 g
Omega-6
7.8 g
2.2 g / 100 g
SFA
