4 Serves
95 Mins
17 g
20 g
18 g
In a mixing bowl, combine the chicken, fresh basil, fresh thyme, lemon juice, and lemon zest. Cover and refrigerate to marinate for 60 minutes.
Ingredients, vitamins, and health benefits
Chicken Breast
Basil
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Vitamin E
0 mg / 15 mgVitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
38 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
253 mg / 1,250 mgPotassium
352 mg / 4,700 mgSodium
628 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Remove the chicken from the marinade and pat dry. Wrap each piece of chicken tightly with a slice of prosciutto.
Arrange the prosciutto-wrapped chicken on a roasting pan and bake in a preheated oven at 200°C for 25 minutes until cooked through.
While the chicken rests, prepare the chilled beetroot salad by slicing the cooked beets and serving them alongside the warm chicken.
Thyme
Lemon Juice
Lemon Zest
Prosciutto
Beets
Vitamin A
13 µg / 900 µgVitamin C
8 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
32 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
38 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
253 mg / 1,250 mgPotassium
352 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
5
g46
g1
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgAlcohol
0 g