RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.8849
Energy (kCal)	445.951
Carbohydrates (g)	45.1992
Total fats (g)	28.0431
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2464
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1823
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.5634
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.3410
Proline (g)	0.1535
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.9742
Adjusted Protein (g)	0.0000
Cystine (g)	0.0715
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.8616
Copper, Cu (mg)	0.3856
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7550
Total lipid (fat) (g)	28.0431
Vitamin K (phylloquinone) (g)	50.4911
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0064
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	84.2920
Folate, total (g)	60.2849
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1829.1067
Energy (kcal)	445.9510
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3426
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0598
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	17.4838
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0608
Vitamin C, total ascorbic acid (mg)	77.3130
Lutein + zeaxanthin (g)	25.4040
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1951
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	55.5300
Fatty acids, total saturated 16:0 (g)	3.2345
Carbohydrate, by difference (g)	45.1992
Vitamin D (IU)	0.0000
Fructose (g)	1.9465
Fluoride, F (g)	1.6842
Aspartic acid (g)	0.7044
Tyrosine (g)	0.1432
Potassium, K (mg)	910.4777
Fatty acids, total saturated 12:0 (g)	0.0032
Vitamin A, RAE (g)	91.0418
Serine (g)	0.1826
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1887
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0348
Fatty acids, total saturated 14:0 (g)	0.0080
Histidine (g)	0.1006
Isoleucine (g)	0.1569
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.9347
Water (g)	504.9254
Fatty acids, total saturated 8:0 (g)	0.0008
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	991.2291
Sodium, Na (mg)	319.2365
Iron, Fe (mg)	2.8805
Energy (kJ)	1861.3623
Ash (g)	3.1972
Caffeine (mg)	0.0000
Glycine (g)	0.1768
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.9371
Fatty acids, total polyunsaturated (g)	3.1834
Vitamin E (alpha-tocopherol) (mg)	5.1473
Sucrose (g)	1.4941
Vitamin B-6 (mg)	0.5082
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2253
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0200
Starch (g)	0.0000
Pantothenic acid (mg)	1.7271
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2633
Folate, food (g)	60.2849
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	19.8965
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	37.6392
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.9674
Vitamin B-12 (g)	0.0720
Calcium, Ca (mg)	104.3205
Fatty acids, total saturated 10:0 (g)	0.0003
Galactose (g)	0.0016
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1945
Glutamic acid (g)	1.8077
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	210.7068
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2656
Folate, DFE (g)	60.2849
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	6.6668
Tryptophan (g)	0.0634
Threonine (g)	0.1599
Fatty acids, total polyunsaturated 18:1 c (g)	0.0077
Manganese, Mn (mg)	0.8650
Protein (g)	7.8849
Cryptoxanthin, beta (g)	0.0950
Fatty acids, total saturated 18:1 undifferentiated (g)	19.4355
Betaine (mg)	0.2839
Phosphorus, P (mg)	163.3512
Tocopherol, gamma (mg)	0.4749

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Greek >> Greek
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place flour and thyme in shallow dish and stir to combine. Pat chicken dry (I use a paper towel) Dip chicken in flour to coat. Set aside. | 2. At this point I typically start my rice. | 3. In a large skillet heat oil over medium high heat. Add onion and garlic. Cook for 4 minutes. Push onion mix to side of pan, Add Chicken. COok Chicken 4 minutes each side or until chicken is brown, turning only once. | 4. Add tomatoes, artichokes, broth, oregano, pepper, crushed red pepper, salt | 5. . Stir just to combine. | 6. Bring mixture to a boil, then reduce heat to a simmer and cover. Cook around 10 minutes or until chicken is tender and no longer pink. | 7. Add Olives, reserving a few for plating. | 8. (This step is optional, if you are hungry -eat and enjoy. Or wait a few more moments, and your patience shall be rewarded.) Remove chicken and cover. Turn heat up to medium high, and reduce the mixture by about 1/3rd. | 9. Serve Chicken over rice, and top with tomato mixture . Garnish with remaining olives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
thyme	2	teaspoons		1.6159999999999999	0.3912	0.08900000000000001	0.0269
chicken breast	4	boneless	skinless boneless	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	3		smashed minced	-	-	-	-
tomato	1	can	diced undrained	62.068999999999996	13.7631	3.2384	0.5397
artichoke heart	1	jar	marinated drained quartered	-	-	-	-
chicken broth	1/2	cup	reduced sodium	-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
red pepper flake	1	teaspoon	crushed	-	-	-	-
salt	1	dash		-	-	-	-
black pepper	1	dash		0.251	0.064	0.0104	0.0033
salt	1	dash		-	-	-	-
kalamata olive	15		pitted	-	-	-	-
rice			cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Chicken With Chunky Vegetable Sauce