RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.811
Energy (kCal)	109.2043
Carbohydrates (g)	24.585
Total fats (g)	2.7829
Fatty acids, total saturated 20:0 (g)	0.0064
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1636
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)	0.0007
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2632
Tocopherol, beta (mg)	0.0476
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0003
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)	0.0883
Tocopherol, delta (mg)	0.0340
Arginine (g)	0.2571
Proline (g)	0.4041
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.1739
Adjusted Protein (g)	0.0000
Cystine (g)	0.0512
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	4.1323
Copper, Cu (mg)	0.3691
Maltose (g)	0.0000
Zinc, Zn (mg)	1.0506
Total lipid (fat) (g)	2.7829
Vitamin K (phylloquinone) (g)	27.2194
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)	0.0759
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	46.7880
Folate, total (g)	37.7237
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	6926.8020
Energy (kcal)	109.2043
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0177
Fatty acids, total saturated 14:1 (g)	0.0023
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0477
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.8062
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.5763
Vitamin C, total ascorbic acid (mg)	39.8054
Lutein + zeaxanthin (g)	2612.3480
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1880
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)	57.4470
Fatty acids, total saturated 16:0 (g)	0.4061
Carbohydrate, by difference (g)	24.5850
Vitamin D (IU)	0.0000
Fructose (g)	1.8179
Fluoride, F (g)	1.5732
Aspartic acid (g)	0.5605
Tyrosine (g)	0.0936
Potassium, K (mg)	574.9953
Fatty acids, total saturated 12:0 (g)	0.0150
Vitamin A, RAE (g)	346.0640
Serine (g)	0.1426
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1450
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)	0.0064
Fatty acids, total saturated 14:0 (g)	0.0329
Histidine (g)	0.0650
Isoleucine (g)	0.1403
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.8916
Water (g)	120.0257
Fatty acids, total saturated 8:0 (g)	0.0047
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)	3602.5573
Sodium, Na (mg)	823.0793
Iron, Fe (mg)	4.6065
Energy (kJ)	456.0413
Ash (g)	4.5855
Caffeine (mg)	0.0000
Glycine (g)	0.1705
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)	1.1386
Fatty acids, total polyunsaturated (g)	1.3146
Vitamin E (alpha-tocopherol) (mg)	4.4445
Sucrose (g)	0.4608
Vitamin B-6 (mg)	0.5893
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1614
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0070
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.9200
Starch (g)	0.0000
Pantothenic acid (mg)	0.6699
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)	0.0008
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1134
Folate, food (g)	37.7237
Fatty acids, total saturated 20:1 (g)	0.0058
Fatty acids, total monounsaturated (g)	0.3523
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0098
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)	18.0838
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.6284
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	118.9090
Fatty acids, total saturated 10:0 (g)	0.0194
Galactose (g)	0.0327
Tocotrienol, gamma (mg)	0.0122
Alanine (g)	0.1479
Glutamic acid (g)	0.5357
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	81.4720
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2398
Folate, DFE (g)	37.7237
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)	8.3521
Tryptophan (g)	0.0267
Threonine (g)	0.1130
Fatty acids, total polyunsaturated 18:1 c (g)	0.2511
Manganese, Mn (mg)	1.1894
Protein (g)	4.8110
Cryptoxanthin, beta (g)	845.6993
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3249
Betaine (mg)	1.3750
Phosphorus, P (mg)	90.8247
Tocopherol, gamma (mg)	0.7832

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
African >> Rest Africa >> Nigerian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. To make the marinade, combine the olive oil, capers, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a small bowl. | 2. Pound the chicken breasts to an even 1/2-inch thickness. | 3. Place the chicken in a large Ziplock bag and add the marinade. Make sure the chicken is coated on all sides, then refrigerate for at least 3 hours and up to 6 hours. | 4. Prepare your grill by scraping it, oiling it and heating it to high. | 5. Remove the chicken from the marinade, reserving the liquid. Place the chicken breasts a few inches apart on the grill. If you are using a charcoal grill, place the chicken directly over the hot coals. | 6. Grill the chicken for 4 to 6 minutes on each side, or until cooked through (the chicken should read 165°F on a meat thermometer inserted in the center). Remove the chicken from the heat, cover with foil and set aside. | 7. To make the sauce, in a medium saucepan combine the remaining marinade with 1 cup water. Bring to a boil and cook for 1-2 minutes. | 8. Whisk the flour into 1/3 cup cool water, then add to the marinade, stirring constantly. Bring to boil to thicken the sauce slightly. Remove from the heat and cool slightly. | 9. Pour the sauce over the chicken and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2/3	cup		-	-	-	-
caper	1/4	cup	drained smashed	7.912000000000001	1.6822	0.8118	0.2958
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
rosemary	3	tablespoons	minced	6.681	1.0557	0.1688	0.2989
paprika	2	tablespoons		38.352	7.3426	1.923	1.7530000000000001
harissa	1	tablespoon		-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
chicken breast half	6	boneless	skinless boneless	-	-	-	-
purpose flour	2 1/2	1/2		-	-	-	-

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

Cooking in progress....

Grilled Lemon-Harissa Chicken