2 Serves
64 Mins
Prepare the rice by rinsing it thoroughly and cooking it according to your preferred method until tender.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
10 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
250 mg / 1,250 mgPotassium
396 mg / 4,700 mgSodium
629 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Pat the chicken breasts dry and season them evenly with salt, black pepper, and mixed herbs.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken breasts in the skillet until they develop a golden-brown crust on both sides.
Transfer the skillet to a preheated oven and roast the chicken at 190°C until fully cooked through.
Remove the chicken from the oven and let it rest for 5 minutes before slicing and serving over the prepared rice.
9
g24
g8
g
