RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.4554
Energy (kCal)	62.2385
Carbohydrates (g)	6.533
Total fats (g)	1.557
Fatty acids, total saturated 20:0 (g)	0.0004
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0208
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
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)	0.0812
Tocopherol, beta (mg)	0.0000
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)	0.0819
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0473
Proline (g)	0.0222
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5931
Adjusted Protein (g)	0.0000
Cystine (g)	0.0050
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.8769
Copper, Cu (mg)	0.1656
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4536
Total lipid (fat) (g)	1.5570
Vitamin K (phylloquinone) (g)	152.4853
Cholesterol (mg)	1.2600
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)	0.3800
Folate, total (g)	28.1970
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1352.5940
Energy (kcal)	62.2385
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0766
Fatty acids, total saturated 14:1 (g)	0.0010
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0078
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.0282
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	26.1620
Lutein + zeaxanthin (g)	580.4660
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0306
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)	12.4900
Fatty acids, total saturated 16:0 (g)	0.3131
Carbohydrate, by difference (g)	6.5330
Vitamin D (IU)	0.0000
Fructose (g)	0.7118
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0516
Tyrosine (g)	0.0111
Potassium, K (mg)	340.0015
Fatty acids, total saturated 12:0 (g)	0.0008
Vitamin A, RAE (g)	67.4960
Serine (g)	0.0217
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0220
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0004
Fatty acids, total saturated 22:0 (g)	0.0004
Fatty acids, total saturated 14:0 (g)	0.0149
Histidine (g)	0.0114
Isoleucine (g)	0.0220
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.0380
Water (g)	170.5918
Fatty acids, total saturated 8:0 (g)	0.0000
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)	810.7090
Sodium, Na (mg)	790.7035
Iron, Fe (mg)	1.2047
Energy (kJ)	260.2910
Ash (g)	2.7175
Caffeine (mg)	0.0000
Glycine (g)	0.0230
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)	0.2857
Fatty acids, total polyunsaturated (g)	0.3193
Vitamin E (alpha-tocopherol) (mg)	0.1575
Sucrose (g)	0.1596
Vitamin B-6 (mg)	0.1357
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)	0.0302
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1811
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)	0.0007
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0387
Folate, food (g)	28.1970
Fatty acids, total saturated 20:1 (g)	0.0126
Fatty acids, total monounsaturated (g)	0.6210
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0113
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	16.5275
Fatty acids, total polyunsaturated 16:1 c (g)	0.0004
Fatty acids, total saturated (g)	0.4335
Vitamin B-12 (g)	0.2520
Calcium, Ca (mg)	39.9680
Fatty acids, total saturated 10:0 (g)	0.0083
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0227
Glutamic acid (g)	0.0672
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0340
Folate, DFE (g)	28.1970
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)	0.7878
Tryptophan (g)	0.0074
Threonine (g)	0.0187
Fatty acids, total polyunsaturated 18:1 c (g)	0.0044
Manganese, Mn (mg)	0.3948
Protein (g)	6.4554
Cryptoxanthin, beta (g)	1.2200
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5183
Betaine (mg)	0.0000
Phosphorus, P (mg)	96.0655
Tocopherol, gamma (mg)	0.0403

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Pound chicken to 1/4 inch thickness. | 2. Season chicken with salt and pepper. | 3. Heat 1 teaspoon of the oil over high heat. | 4. Lightly coat chicken with flour shaking off excess. | 5. Cook in skillet until brown and nearly cooked through. | 6. Remove chicken and reserve on the side. | 7. Add 1/2 tsp oil to the skillet reducing heat to low. | 8. Saute green onions and garlic until tender. | 9. Deglaze the pan with broth and wine (scraping browned bits from pan). | 10. Add lemon juice and parsley. | 11. Bring mixture to a boil over high heat (3 min). | 12. Add lemon peel and salt and pepper to taste. | 13. Return chicken to skillet and coat with sauce. | 14. Cover skillet for 5 minutes over medium-low heat turning chicken once. | 15. Plate the chicken and top with sauce and parsley for garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
purpose flour	3	tablespoons		-	-	-	-
extra virgin olive oil	1 1/2	1/2		-	-	-	-
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
white wine	1/4	cup		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
lemon zest	1	tablespoon	grated	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

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

Cooking in progress....

Olive Garden Pollo Limone (Lemon Chicken)