RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.3
Energy (kCal)	715.8707
Carbohydrates (g)	30.8764
Total fats (g)	64.7632
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2325
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)	0.0005
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3341
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)	3.0468
Tocopherol, delta (mg)	0.0000
Arginine (g)	2.2170
Proline (g)	0.6854
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1462
Adjusted Protein (g)	0.0000
Cystine (g)	0.2950
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	11.9544
Copper, Cu (mg)	1.4677
Maltose (g)	0.0000
Zinc, Zn (mg)	4.0904
Total lipid (fat) (g)	64.7632
Vitamin K (phylloquinone) (g)	22.2742
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0047
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0111
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	10.9000
Folate, total (g)	88.7013
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	253.7540
Energy (kcal)	715.8707
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0873
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4290
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.8030
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2920
Vitamin C, total ascorbic acid (mg)	14.7297
Lutein + zeaxanthin (g)	263.5210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8520
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)	126.0800
Fatty acids, total saturated 16:0 (g)	5.6043
Carbohydrate, by difference (g)	30.8764
Vitamin D (IU)	0.0000
Fructose (g)	0.1434
Fluoride, F (g)	0.0000
Aspartic acid (g)	1.4288
Tyrosine (g)	0.5743
Potassium, K (mg)	750.1077
Fatty acids, total saturated 12:0 (g)	15.6637
Vitamin A, RAE (g)	12.4100
Serine (g)	0.7857
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7737
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)	6.2825
Histidine (g)	0.4119
Isoleucine (g)	0.6322
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.8249
Water (g)	231.7624
Fatty acids, total saturated 8:0 (g)	2.4738
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)	126.1217
Sodium, Na (mg)	73.5637
Iron, Fe (mg)	4.9541
Energy (kJ)	2994.7397
Ash (g)	4.6397
Caffeine (mg)	0.0000
Glycine (g)	0.9369
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0005
Fatty acids, total saturated 18:2 undifferentiated (g)	12.9081
Fatty acids, total polyunsaturated (g)	13.1538
Vitamin E (alpha-tocopherol) (mg)	1.4032
Sucrose (g)	0.0685
Vitamin B-6 (mg)	0.2337
Fatty acids, total trans-polyenoic 13:0 (g)	0.0032
Fatty acids, total saturated 6:0 (g)	0.2029
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.5376
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)	0.8043
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)	0.8409
Folate, food (g)	88.7013
Fatty acids, total saturated 20:1 (g)	0.0421
Fatty acids, total monounsaturated (g)	12.7400
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0012
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)	17.6167
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	35.4206
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	325.9660
Fatty acids, total saturated 10:0 (g)	1.9678
Galactose (g)	0.0084
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.7630
Glutamic acid (g)	3.3033
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.7000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	1.1261
Folate, DFE (g)	88.7013
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)	12.5601
Tryptophan (g)	0.2825
Threonine (g)	0.5907
Fatty acids, total polyunsaturated 18:1 c (g)	0.3501
Manganese, Mn (mg)	2.7048
Protein (g)	15.3000
Cryptoxanthin, beta (g)	3.2067
Fatty acids, total saturated 18:1 undifferentiated (g)	12.5941
Betaine (mg)	1.1520
Phosphorus, P (mg)	622.6013
Tocopherol, gamma (mg)	0.1520

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Grease a 9x9 baking pan with cooking spray, and set aside. Preheat the oven to 375 degrees F. | 2. Arrange the chicken breasts in a single layer in the baking pan. | 3. Melt the butter in a small saucepan over medium heat. Whisk in the honey, mustard, dry mustard, garlic, lemon juice, curry powder, and salt, stirring until smooth. | 4. Pour about 2/3 of the sauce over the chicken. Cover the pan with aluminum foil, and bake for 10 minutes,. | 5. Then, uncover and baste with sauce. Continue baking, uncovered, basting occasionally, until the chicken is cooked through, 15 to 20 minutes. | 6. Once you put the chicken in the oven, start the rice. | 7. Combine the coconut milk, water, rice, ginger, and salt in a medium saucepan, and bring to a boil. | 8. Once it boils, reduce the heat to a very low heat (like simmer) until the liquid is absorbed and the rice is tender, about 20 minutes. | 9. A few minutes before serving the rice, stir in the toasted coconut. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
honey	1/3	cup		-	-	-	-
dijon mustard	1/4	cup		-	-	-	-
mustard	2	tablespoons		1.89	0.3269	0.2002	0.0294
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
salt	3/4	teaspoon		-	-	-	-
coconut milk	1/2	cup	unsweetened used	276.0	6.648	2.748	28.608
water	1/2	cup		0.0	0.0	0.0	0.0
jasmine rice	1/2	cup		-	-	-	-
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
salt	1/2	teaspoon		-	-	-	-
coconut	1/4	cup	sweetened shredded toasted	70.8	3.0460000000000003	0.6659999999999999	6.6979999999999995

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

Cooking in progress....

Baked Curry Chicken With a Side of Coconut Rice