4 Serves
88 Mins
Pat the chicken breasts dry and season them thoroughly with salt, black pepper, and mixed herbs.
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Vitamin 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
0 µg / 400 µgCalcium
16 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
99 mg / 420 mgPhosphorus
750 mg / 1,250 mgPotassium
1141 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
83 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
302 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the chicken breasts until a golden-brown crust forms on both sides.
Transfer the skillet to a preheated oven at 190°C and roast the chicken for 20 to 25 minutes, or until the internal temperature reaches 74°C.
Slice the rested chicken and serve it over cooked rice with mixed vegetables.
9
g24
g8
g
