Oven-Baked Chicken and Vegetable Tray

ركان زقيةChef

Ingrediënten

• Chicken, cut into rectangular slices
  200 grams
• Large potatoes
  3 pieces
• Tomatoes
  5 pieces
• Small onion
  2 pieces
• Knoflookpoeder
  1 teaspoon
• Olijfolie
  0.5 cup
• Gedroogde Munt
  1 tablespoon
• Basilicum
  0.5 teaspoon
• Rozemarijn
  0.5 teaspoon
• Curry
  1 teaspoon
• Chicken broth cube
  1 piece
• Peperpasta
  1 teaspoon
• Citroen
  1 piece
• Water
  3 cups

Stappen

1. 1

   Cut the potatoes into half-moons, the tomatoes into slices, and the onions into halves.

   Benodigde hulpmiddelen:

   Mes

   Snijplank

   5 minuten
2. 2

   Add the chicken to the vegetables, then the spices, salt, pepper paste, olive oil, and a cup of water, then stir. Place the ingredients in a tray.

   Benodigde hulpmiddelen:

   Tafel

   5 minuten
3. 3

   Dissolve the broth cube in two cups of hot water and add it to the vegetables.

   5 minuten
4. 4

   Squeeze the lemon over the vegetables and place the tray in the oven until cooked.

   5 minuten

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Knoflookpoederper 100g

Energy331 kcal

Protein16.55 g

Total Fat0.73 g

Carbohydrate72.73 g

Dietary Fiber9.2 g

Total Sugars1 g

Olijfolieper 100g

Energy884 kcal

Total Fat100 g

Gedroogde Muntper 100g

Energy276 kcal

Protein6 g

Total Fat8 g

Carbohydrate68 g

Dietary Fiber38 g

Basilicumper 100g

Energy23 kcal

Protein3.15 g

Total Fat0.64 g

Carbohydrate2.65 g

Dietary Fiber1.6 g

Total Sugars0.3 g

Rozemarijnper 100g

Energy300 kcal

Protein5 g

Total Fat15 g

Carbohydrate50 g

Dietary Fiber10 g

Total Sugars5 g

Curryper 100g

Energy325 kcal

Protein12 g

Total Fat9 g

Carbohydrate65 g

Dietary Fiber25 g

Total Sugars3 g

Peperpastaper 100g

Energy20 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate4.7 g

Total Sugars2 g

Dietary Fiber1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

Citroenper 100g

Energy29 kcal

Protein1.1 g

Total Fat0.3 g

Carbohydrate9.3 g

Total Sugars2.5 g

Dietary Fiber2.8 g

Water88 g

Waterper 100g

Water100 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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