4 Serves
82 Mins
Preheat your oven to 190°C and prepare the chicken by seasoning it thoroughly with salt, black pepper, and fresh herbs.
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JapaneseVitamin E
1 mg / 15 mgVitamin K
46 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
62 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
627 mg / 1,250 mgPotassium
630 mg / 4,700 mgSodium
1836 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
76 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
10 g / 20 gCholesterol
116 mg / 300 mgCaffeine
0 mgNet Carbs
72 gAlcohol
0 g
Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken breasts until they develop a golden-brown crust on both sides.
Transfer the skillet to the preheated oven and bake the chicken for 20 to 25 minutes until cooked through.
While the chicken bakes, prepare the cooked jasmine rice in a separate pot or rice cooker.
Remove the chicken from the oven and let it rest for 5 minutes before slicing and serving over the warm rice.
31
g38
g11
g
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Greek