2 Serves
94 Mins
In a mixing bowl, combine the chicken breast with salt, black pepper, and mixed herbs to ensure even seasoning.
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KoreanVitamin E
7 mg / 15 mgVitamin K
30 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
132 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
326 mg / 1,250 mgPotassium
334 mg / 4,700 mgSodium
1924 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
3 g / 28 gSugar
16 g / 50 gSaturated Fat
14 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Heat the cooking oil in a frying pan over medium-high heat.
Sear the seasoned chicken in the frying pan until the exterior is golden brown on both sides.
Transfer the chicken to a baking pan and roast in the oven at 190°C until fully cooked through.
Remove the chicken from the oven and let it rest on a wire rack for 5 minutes to retain juices before assembling the sandwich.
7
g68
g14
g
Korean