4 Serves
50 Mins
Pat the boneless skinless chicken breasts dry with paper towels and season them generously on both sides with salt, black pepper, and dried mixed herbs.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
56 µg / 400 µgCalcium
72 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
450 mg / 1,250 mgPotassium
714 mg / 4,700 mgSodium
1328 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
0 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
131 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Place the seasoned chicken in the hot skillet and sear for 3-4 minutes per side until a golden-brown crust forms.
Transfer the skillet to a preheated oven at 190°C and bake for 15-20 minutes, or until the internal temperature reaches 74°C.
Remove the chicken from the oven, top with fresh chimichurri sauce, and allow it to rest on a cutting board for 5 minutes before slicing.
25
g95
g20
g
Yemeni
