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One-Pan Summer Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)267.8051
Energy (kCal)1915.8929
Carbohydrates (g)0.5506
Total fats (g)85.9255
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 425°F Cut the peppers in half lengthways and scoop out the seeds and white membrane, but try to keep the stalk attached. | 2. Stuff each pepper half with basil (but don't use it all), the garlic and a tomato half. | 3. Snuggle the stuffed pepper halves alongside the chicken in a roasting tin. Drizzle the oil over everything and season with pepper and salt, if using. Roast the chicken and the peppers for 25-30 mins until the chicken is golden with crisp skin, and the peppers and tomatoes have softened and wrinkled. | 4. Lift the chicken and the stuffed peppers onto a plate, tipping the peppers so that the tasty juice drains into the roasting tin. | 5. Place the tin over a low flame and pour in a splash of water. | 6. Add the beans and stir well to release any sticky bits from the roasting tray. | 7. Stir the remaining basil through the beans and spoon them alongside the chicken and peppers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red pepper 2 2.5 0.5506 0.1169 0.0275
    basil leaf 20 353.0333 0.0 78.54 1.9833
    garlic clove 1 sliced 353.0333 0.0 78.54 1.9833
    rom tomato 2 halved 353.0333 0.0 78.54 1.9833
    chicken breast 2 boneless 1560.3596 0.0 189.1482 83.9147
    extra virgin olive oil 2 tablespoons 353.0333 0.0 78.54 1.9833
    butter bean 14 ounces drained rinsed 353.0333 0.0 78.54 1.9833

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



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