4 Serves
92 Mins
Pat the chicken breasts dry and season them thoroughly with salt, black pepper, and mixed herbs.
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ChineseVitamin E
1 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
17 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
138 mg / 1,250 mgPotassium
148 mg / 4,700 mgSodium
889 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Heat the olive oil in an oven-safe skillet over medium-high heat on the stove.
Sear the chicken in the skillet until both sides are golden brown.
Transfer the skillet to a preheated oven and roast the chicken at 190°C until cooked through, approximately 20 to 25 minutes.
Remove the chicken from the oven and let it rest on a cutting board for 5 minutes before slicing and serving over cooked rice.
18
g15
g19
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Chinese