RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.3261
Energy (kCal)	145.4618
Carbohydrates (g)	29.5059
Total fats (g)	2.1088
Fatty acids, total saturated 20:0 (g)	0.0100
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0255
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)	0.0014
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0948
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)	0.0763
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2083
Proline (g)	0.4744
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.9104
Adjusted Protein (g)	0.0000
Cystine (g)	0.0420
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9998
Copper, Cu (mg)	0.1324
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8277
Total lipid (fat) (g)	2.1088
Vitamin K (phylloquinone) (g)	191.1541
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)	0.0235
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.6860
Folate, total (g)	78.2648
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1241.2987
Energy (kcal)	145.4618
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0084
Fatty acids, total saturated 14:1 (g)	0.0033
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1028
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	9.1738
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0195
Vitamin C, total ascorbic acid (mg)	27.5248
Lutein + zeaxanthin (g)	1565.8018
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2968
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)	65.2803
Fatty acids, total saturated 16:0 (g)	0.3981
Carbohydrate, by difference (g)	29.5059
Vitamin D (IU)	0.0000
Fructose (g)	2.7795
Fluoride, F (g)	0.7866
Aspartic acid (g)	0.4149
Tyrosine (g)	0.1963
Potassium, K (mg)	509.1620
Fatty acids, total saturated 12:0 (g)	0.0035
Vitamin A, RAE (g)	61.5292
Serine (g)	0.2437
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2413
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0043
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0030
Histidine (g)	0.1380
Isoleucine (g)	0.2064
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.7115
Water (g)	179.2710
Fatty acids, total saturated 8:0 (g)	0.0023
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)	650.6285
Sodium, Na (mg)	33.1503
Iron, Fe (mg)	1.9684
Energy (kJ)	608.5922
Ash (g)	1.3552
Caffeine (mg)	0.0000
Glycine (g)	0.2082
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)	0.7069
Fatty acids, total polyunsaturated (g)	0.7374
Vitamin E (alpha-tocopherol) (mg)	0.2161
Sucrose (g)	1.2732
Vitamin B-6 (mg)	0.1535
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2221
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	8.1510
Pantothenic acid (mg)	1.1115
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)	0.0014
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2357
Folate, food (g)	78.2648
Fatty acids, total saturated 20:1 (g)	0.0086
Fatty acids, total monounsaturated (g)	0.6689
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.6692
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0014
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	34.8343
Fatty acids, total polyunsaturated 16:1 c (g)	0.0057
Fatty acids, total saturated (g)	0.5135
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	33.5053
Fatty acids, total saturated 10:0 (g)	0.0051
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4582
Glutamic acid (g)	0.9704
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	23.2002
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.5442
Folate, DFE (g)	78.2648
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)	3.9418
Tryptophan (g)	0.0393
Threonine (g)	0.2040
Fatty acids, total polyunsaturated 18:1 c (g)	0.6098
Manganese, Mn (mg)	0.5733
Protein (g)	5.3261
Cryptoxanthin, beta (g)	165.9083
Fatty acids, total saturated 18:1 undifferentiated (g)	0.6472
Betaine (mg)	0.2047
Phosphorus, P (mg)	142.9907
Tocopherol, gamma (mg)	0.4258

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Caribbean >> Rest Caribbean
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight. | 2. Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside. | 3. Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine. | 4. Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. | 5. Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill. | 6. Continue cooking until golden and cooked throughout, about 4 to 5 minutes more. | 7. To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	6	boneless	skinless boneless	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
extra virgin olive oil	7	tablespoons	divided	-	-	-	-
corn	1	ears	frozen	122.98	26.741	4.6761	1.9305
red bell pepper	1		diced	-	-	-	-
green bell pepper	1		diced	-	-	-	-
yellow bell pepper	1		diced	-	-	-	-
red onion	1/2	cup	diced	-	-	-	-
garlic clove	2		diced	-	-	-	-
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
red wine vinegar	4	tablespoons		11.324000000000002	0.1609	0.0238	0.0
salt	1	teaspoon	divided	-	-	-	-
black pepper	1	teaspoon	divided	5.773	1.4708	0.239	0.075

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

Cooking in progress....

Grilled Chicken With Corn and Sweet Pepper Relish