2 Serves
48 Mins
Preheat your oven to 175°C.
In a frying pan, fry the shallots in cooking oil until golden brown, then drain and set aside.
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Vitamin K
37 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
177 µg / 400 µgCalcium
67 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
348 mg / 1,250 mgPotassium
1321 mg / 4,700 mgSodium
144 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
13 g / 28 gSugar
8 g / 50 gSaturated Fat
11 g / 20 gCholesterol
108 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
In a baking dish, combine the diced chicken meat with salt and pepper and whiskey, then top with sliced onion and dots of butter.
Bake the chicken mixture for 30 minutes.
Halve the avocados, remove the pits, and slice a small portion off the bottom so they stand upright. Rub the cut surfaces with lemon juice.
25
g95
g20
g
Yemeni
