RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.7529
Energy (kCal)	75.7419
Carbohydrates (g)	16.3984
Total fats (g)	0.756
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0418
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)	0.0739
Tocopherol, beta (mg)	0.0223
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)	0.0244
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1826
Proline (g)	0.0715
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.9434
Adjusted Protein (g)	0.0000
Cystine (g)	0.0381
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.4952
Copper, Cu (mg)	0.2114
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7830
Total lipid (fat) (g)	0.7560
Vitamin K (phylloquinone) (g)	17.9367
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)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.3852
Folate, total (g)	43.3212
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2020.7776
Energy (kcal)	75.7419
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0040
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0357
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	6.4294
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0223
Vitamin C, total ascorbic acid (mg)	49.6826
Lutein + zeaxanthin (g)	279.7751
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1196
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)	38.5447
Fatty acids, total saturated 16:0 (g)	0.1096
Carbohydrate, by difference (g)	16.3984
Vitamin D (IU)	0.0000
Fructose (g)	3.2282
Fluoride, F (g)	5.1379
Aspartic acid (g)	0.4643
Tyrosine (g)	0.0629
Potassium, K (mg)	725.6438
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	101.8051
Serine (g)	0.1170
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1154
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0024
Histidine (g)	0.0646
Isoleucine (g)	0.1010
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.6304
Water (g)	256.7352
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)	1004.0160
Sodium, Na (mg)	15.3139
Iron, Fe (mg)	1.1911
Energy (kJ)	313.7708
Ash (g)	1.6749
Caffeine (mg)	0.0000
Glycine (g)	0.1018
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)	0.2409
Fatty acids, total polyunsaturated (g)	0.2834
Vitamin E (alpha-tocopherol) (mg)	1.2428
Sucrose (g)	0.0656
Vitamin B-6 (mg)	0.4326
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)	0.1423
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)	5747.7811
Starch (g)	0.0000
Pantothenic acid (mg)	0.4145
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1302
Folate, food (g)	43.3212
Fatty acids, total saturated 20:1 (g)	0.0008
Fatty acids, total monounsaturated (g)	0.0986
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	19.6887
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1502
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	64.0328
Fatty acids, total saturated 10:0 (g)	0.0036
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1168
Glutamic acid (g)	1.1697
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	225.6222
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1474
Folate, DFE (g)	43.3212
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)	3.5652
Tryptophan (g)	0.0308
Threonine (g)	0.1038
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.6001
Protein (g)	3.7529
Cryptoxanthin, beta (g)	0.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0933
Betaine (mg)	0.2234
Phosphorus, P (mg)	102.4252
Tocopherol, gamma (mg)	0.2681

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. Preheat oven to 400 degrees F. Coat a roasting pan with cooking spray. Line pan with lemon slices. | 2. In a smal bowl, stir together lemon juice, chopped garlic, lemon pepper seasoning, and 4 tablespoons olive oil. Rinse the chicken pieces and pat dry with paper towels. Place the chicken pieces on lemon slices and lightly brush chicken with some garlic-lemon mixture (reserve remaining garlic-lemon mixture). Season to taste with salt and pepper. | 3. Toss potatoes with tomatoes, zucchini, olives, rosemary and remaining 1 tablespoons olive oil until well coated. Arrange vegetables and whole garlic cloves around chicken, reserving liquid from the vegetables in case the pan dries out during baking. | 4. Bake for 20 minutes. Brush with reserved garlic-lemon mixture and bake until chicken is cooked through, another 20-25 minutes; add vegetable juices if necessary. | 5. Serve chicken with vegetables drizzled with pan juices and cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking spray				-	-	-	-
lemon	4		sliced	-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
garlic	2	tablespoons	chopped	25.33	5.6202	1.0812	0.085
garlic clove	20			-	-	-	-
extra virgin olive oil	5	tablespoons	divided	-	-	-	-
chicken	1		cut	-	-	-	-
lemon pepper seasoning	1 1/2	1/2		-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
potato	1	bag	roasted	-	-	-	-
tomato	1	can	cut	40.2099	8.6898	1.9658	0.4468
zucchini	2		sliced	4.62	0.6842	0.5962	0.08800000000000001
kalamata olive	20		pitted	-	-	-	-
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
pecorino romano cheese	1/2	cup	grated	-	-	-	-

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

Cooking in progress....

Tuscan Roast Chicken With Tomatoes, Zucchini and Olives