RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.4589
Energy (kCal)	191.4246
Carbohydrates (g)	1.7673
Total fats (g)	20.3624
Fatty acids, total saturated 20:0 (g)	0.0838
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1595
Fatty acids, total polyunsaturated 17:1 (g)	0.0253
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)	0.0285
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)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.3979
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1005
Proline (g)	0.0908
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0990
Adjusted Protein (g)	0.0000
Cystine (g)	0.0210
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2752
Copper, Cu (mg)	0.0131
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1661
Total lipid (fat) (g)	20.3624
Vitamin K (phylloquinone) (g)	12.3573
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)	0.0008
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	44.9065
Folate, total (g)	3.6379
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.8520
Energy (kcal)	191.4246
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2542
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0165
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2115
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0008
Vitamin C, total ascorbic acid (mg)	1.9765
Lutein + zeaxanthin (g)	1.2165
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0588
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)	12.9128
Fatty acids, total saturated 16:0 (g)	2.2974
Carbohydrate, by difference (g)	1.7673
Vitamin D (IU)	0.0000
Fructose (g)	0.0585
Fluoride, F (g)	0.0342
Aspartic acid (g)	0.1310
Tyrosine (g)	0.0429
Potassium, K (mg)	85.6131
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	0.0270
Serine (g)	0.0664
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0610
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)	0.0263
Fatty acids, total saturated 14:0 (g)	0.0002
Histidine (g)	0.0300
Isoleucine (g)	0.0545
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3633
Water (g)	16.1389
Fatty acids, total saturated 8:0 (g)	0.0001
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0002
Carotene, beta (g)	0.3608
Sodium, Na (mg)	879.8208
Iron, Fe (mg)	0.4030
Energy (kJ)	800.9848
Ash (g)	2.4762
Caffeine (mg)	0.0000
Glycine (g)	0.0520
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)	2.0166
Fatty acids, total polyunsaturated (g)	2.1765
Vitamin E (alpha-tocopherol) (mg)	2.9197
Sucrose (g)	0.0538
Vitamin B-6 (mg)	0.0391
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)	0.0672
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)	0.0614
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0100
Folate, food (g)	3.6379
Fatty acids, total saturated 20:1 (g)	0.0630
Fatty acids, total monounsaturated (g)	14.7906
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0045
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	3.7824
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.8131
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	6.8427
Fatty acids, total saturated 10:0 (g)	0.0010
Galactose (g)	0.0001
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0514
Glutamic acid (g)	0.2823
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0120
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0925
Folate, DFE (g)	3.6379
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)	0.2383
Tryptophan (g)	0.0164
Threonine (g)	0.0465
Fatty acids, total polyunsaturated 18:1 c (g)	0.0016
Manganese, Mn (mg)	0.1839
Protein (g)	1.4589
Cryptoxanthin, beta (g)	0.2283
Fatty acids, total saturated 18:1 undifferentiated (g)	14.4464
Betaine (mg)	4.8444
Phosphorus, P (mg)	30.3332
Tocopherol, gamma (mg)	0.1747

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. Rub the chicken with soy sauce and lemon juice and half tablespoon of olive oil. | 2. Sprinkle the garlic powder, salt and pepper all over it. | 3. Add the Italian seasoning and make sure you rub it all over the chicken. | 4. Place the chicken in a 8-Inch Square Pyrex pan. | 5. Drizzle the rest of olive oil on top of the chicken. | 6. Cover and place in the fridge for 30 minutes. | 7. Take out of the fridge while pre heating the oven on 375°F. | 8. Place in pre heated oven and broil for 30 minutes. | 9. Take it out of the oven and with a spoon pour the juices in the pan on the chicken and place back in oven for 15 minutes then do the same once more and place back in the oven for another 15 minutes or so. | 10. When you take it out of the oven for the last time make sure the juices in the pan are not fully dried cause that means the chicken has dried too. | 11. Do not serve with the juices. | 12. Serve with boiled rice or salad and enjoy :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	2	skinless	skinless	-	-	-	-
chicken drumstick	2	skinless		-	-	-	-
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
italian seasoning	1	tablespoon		-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
black pepper	1	dash	ground	0.251	0.064	0.0104	0.0033
salt	1	dash		-	-	-	-

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

Cooking in progress....

Broiled Skinless Chicken Hindquarters With Italian Seasoning