RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.3492
Energy (kCal)	435.784
Carbohydrates (g)	108.3938
Total fats (g)	0.5286
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0751
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)	0.0667
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)	0.0606
Tocopherol, delta (mg)	0.1104
Arginine (g)	0.0729
Proline (g)	0.2084
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.4392
Adjusted Protein (g)	0.0000
Cystine (g)	0.0152
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9660
Copper, Cu (mg)	0.0979
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3994
Total lipid (fat) (g)	0.5286
Vitamin K (phylloquinone) (g)	74.6550
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)	0.0745
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	24.3600
Folate, total (g)	28.5300
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	204.3900
Energy (kcal)	435.7840
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0005
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0175
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	98.7303
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.2120
Lutein + zeaxanthin (g)	227.8800
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0789
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)	37.0020
Fatty acids, total saturated 16:0 (g)	0.0976
Carbohydrate, by difference (g)	108.3938
Vitamin D (IU)	0.0000
Fructose (g)	1.3164
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1358
Tyrosine (g)	0.0380
Potassium, K (mg)	209.1640
Fatty acids, total saturated 12:0 (g)	0.0295
Vitamin A, RAE (g)	10.2000
Serine (g)	0.0434
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0594
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)	0.0005
Histidine (g)	0.0207
Isoleucine (g)	0.0594
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5778
Water (g)	15.2100
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)	120.9900
Sodium, Na (mg)	10.0880
Iron, Fe (mg)	4.9396
Energy (kJ)	1823.7900
Ash (g)	1.2128
Caffeine (mg)	0.0000
Glycine (g)	0.0680
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)	0.0967
Fatty acids, total polyunsaturated (g)	0.1718
Vitamin E (alpha-tocopherol) (mg)	2.1936
Sucrose (g)	95.9267
Vitamin B-6 (mg)	0.1623
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)	0.0682
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)	0.1284
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0272
Folate, food (g)	28.5300
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0862
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
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)	4.5720
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1888
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	212.9820
Fatty acids, total saturated 10:0 (g)	0.0006
Galactose (g)	0.0180
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0640
Glutamic acid (g)	0.1412
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	2.4000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1028
Folate, DFE (g)	28.5300
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)	5.1630
Tryptophan (g)	0.0264
Threonine (g)	0.0433
Fatty acids, total polyunsaturated 18:1 c (g)	0.0854
Manganese, Mn (mg)	0.7144
Protein (g)	1.3492
Cryptoxanthin, beta (g)	0.8400
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0857
Betaine (mg)	1.1760
Phosphorus, P (mg)	26.3560
Tocopherol, gamma (mg)	2.9304

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. Combine first 6 ingredients and whisk well to make marinade. | 2. Combine last 4 ingredients and whisk to make chicken seasoning. | 3. Prepare grill for direct/indirect grilling. | 4. Season chicken on both sides. | 5. Sear chicken over direct heat, then cook indirect to approx 145°F internal temp (slightly underdone). | 6. Remove chicken from heat and cool until cool enough to handle. | 7. Cut chicken into large bite size chunks (i.e. a breast will usually make 3 or 4 chunks, a thigh makes 2, etc.). | 8. Place pieces cut side down in baking dish.Use a dish of such dimensions as to keep the pieces standing up against each other. | 9. Pour marinade evenly over chicken and let marinade 30 minute. | 10. Meanwhile, preheat oven (or gas grill) to 375°F, then bake 40 minutes. | 11. Serve on a platter and spoon half of juices/marinade over the top. | 12. Remaining juices may be served on the side in ramekins, or bowl to be passed. | 13. Note: You may substitute Caventer's Greek seasoning for the last 4 ingredients. We do. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	4			-	-	-	-
garlic	1		crushed minced	4.47	0.9918	0.1908	0.015
oregano	1/4	cup	chopped	31.8	8.2704	1.08	0.5136
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
sugar	7	tablespoons		385.434	96.4068	0.0	0.0
extra virgin olive oil	2	tablespoons		-	-	-	-
broiler fryer chicken	1	split		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
garlic powder				-	-	-	-
oregano			ground	31.8	8.2704	1.08	0.5136

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

Cooking in progress....

Grilled Italian Lemon Chicken