4 Serves
68 Mins
83 g
4 g
22 g
Preheat your oven to 190°C and prepare the chicken by patting it dry with paper towels.
Ingredients, vitamins, and health benefits
Chicken
Chicken Broth
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JapaneseVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
24 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
30 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
630 mg / 1,250 mgPotassium
899 mg / 4,700 mgSodium
1248 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
70 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
237 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Season the chicken thoroughly with salt, black pepper, and dried mixed herbs.
Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken until the skin is golden brown on all sides.
Transfer the skillet to the preheated oven and roast the chicken for 20 to 25 minutes until fully cooked through.
While the chicken roasts, simmer the freekeh in chicken broth in a separate saucepan until tender, then drain if necessary.
Remove the chicken from the oven and let it rest for 5 minutes before serving alongside the prepared freekeh.
Salt
Black Pepper
Dried Mixed Herbs
Olive Oil
Freekeh
Vitamin A
81 µg / 900 µgVitamin C
7 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
24 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
30 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
630 mg / 1,250 mgPotassium
899 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
237 mg / 300 mgCaffeine
0 mgNet Carbs
34
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Japanese
Zinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
70 µg / 55 µgAlcohol
0 g