RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.312
Energy (kCal)	81.6
Carbohydrates (g)	7.992
Total fats (g)	5.344
Fatty acids, total saturated 20:0 (g)	0.0168
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3664
Fatty acids, total polyunsaturated 17:1 (g)	0.0024
Fatty acids, total trans-monoenoic (g)	0.0016
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0016
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0136
Riboflavin (mg)	0.0064
Tocopherol, beta (mg)	0.0560
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)	0.1720
Tocopherol, delta (mg)	0.9440
Arginine (g)	0.0408
Proline (g)	0.0088
Fatty acids, total polyunsaturated 18:1 t (g)	0.0016
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.8320
Adjusted Protein (g)	0.0000
Cystine (g)	0.0048
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.2800
Copper, Cu (mg)	0.0152
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0480
Total lipid (fat) (g)	5.3440
Vitamin K (phylloquinone) (g)	10.0000
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.3528
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	13.6000
Folate, total (g)	2.4000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	9.6000
Energy (kcal)	81.6000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0056
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0064
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.3280
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0136
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0008
Magnesium, Mg (mg)	3.2000
Fatty acids, total saturated 16:0 (g)	0.4472
Carbohydrate, by difference (g)	7.9920
Vitamin D (IU)	0.0000
Fructose (g)	4.0400
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0256
Tyrosine (g)	0.0064
Potassium, K (mg)	72.0000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.8000
Serine (g)	0.0104
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0104
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0056
Fatty acids, total saturated 22:0 (g)	0.0144
Fatty acids, total saturated 14:0 (g)	0.0040
Histidine (g)	0.0064
Isoleucine (g)	0.0128
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0016
Niacin (mg)	0.0752
Water (g)	64.0880
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)	0.0016
Carotene, beta (g)	5.6000
Sodium, Na (mg)	712.8000
Iron, Fe (mg)	0.2000
Energy (kJ)	340.0000
Ash (g)	2.2640
Caffeine (mg)	0.0000
Glycine (g)	0.0120
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0136
Fatty acids, total saturated 18:2 undifferentiated (g)	2.2200
Fatty acids, total polyunsaturated (g)	2.5888
Vitamin E (alpha-tocopherol) (mg)	3.4240
Sucrose (g)	0.4560
Vitamin B-6 (mg)	0.0440
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)	0.0144
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)	0.0000
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)	0.0024
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0096
Folate, food (g)	2.4000
Fatty acids, total saturated 20:1 (g)	0.0272
Fatty acids, total monounsaturated (g)	1.3800
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2064
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0040
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.6400
Fatty acids, total polyunsaturated 16:1 c (g)	0.0056
Fatty acids, total saturated (g)	0.6664
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	12.0000
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0080
Glutamic acid (g)	0.0544
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)	0.0192
Folate, DFE (g)	2.4000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0048
Threonine (g)	0.0096
Fatty acids, total polyunsaturated 18:1 c (g)	1.3424
Manganese, Mn (mg)	0.0232
Protein (g)	0.3120
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.3440
Betaine (mg)	0.0000
Phosphorus, P (mg)	9.6000
Tocopherol, gamma (mg)	3.6880

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 375. | 2. Add a small amount of water to a 2 quart saucepan; bring to boiling. | 3. Add carrots and potatoes; return to boiling. | 4. Cook, covered for 8 minutes. | 5. Stir together salad dressing, Italian seasoning, and 1/8 tsp pepper in a bowl. | 6. Rinse chicken and pat dry. | 7. Spray a 9 x 9 x 2" baking pan with nonstick cooking spray. | 8. Brush chicken with half of the dressing mixture. Place chicken in baking pan. | 9. Bake, uncovered for 10 minutes. | 10. Drain vegetables and toss with remaining salad dressing mixture. Pour over chicken. | 11. Return to oven and bake about 5 minutes more or until chicken is tender and no longer pink. | 12. Place chicken on a serving platter. | 13. Toss tomatoes with vegetables. | 14. Arrange vegetables around chicken; brush chicken and vegetables with pan drippings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby carrot lengthwise	16	halved		-	-	-	-
new potato	12	halved		-	-	-	-
italian salad dressing	1/3	cup	fat free	81.6	7.992000000000001	0.312	5.343999999999999
italian seasoning	1	teaspoon	crushed	-	-	-	-
chicken breast half	4		boneless skinless	-	-	-	-
nonstick cooking spray				-	-	-	-
yellow cherry tomato	12	12	shaped	-	-	-	-

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

Cooking in progress....

Roasted Italian Chicken and Vegetables