4 Serves
45 Mins
Prepare the chicken by seasoning the chicken breasts with salt and black pepper on a cutting board using a knife.
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ChineseVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
35 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
25 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
106 mg / 420 mgPhosphorus
792 mg / 1,250 mgPotassium
1149 mg / 4,700 mgSodium
730 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
81 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
295 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Heat the cooking oil in a large skillet over medium-high heat and sear the chicken until golden brown on all sides.
Transfer the chicken to an oven-safe dish and bake at 190°C in the oven for 20 minutes until cooked through.
Allow the chicken to rest for 5 minutes before slicing and serving over a bowl of steamed white rice.
18
g15
g19
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Chinese