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4 Serves
88 Mins
30 g
55 g
20 g
Preheat your oven to 190°C and prepare the chicken by seasoning it thoroughly with salt, black pepper, and fresh herbs.
Ingredients, vitamins, and health benefits
Chicken
Salt
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SpanishVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
29 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
74 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
643 mg / 1,250 mgPotassium
959 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
71 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
231 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Heat the olive oil in an oven-safe skillet over medium-high heat and sear the chicken pieces until they develop a golden-brown crust on all sides.
Pour the chicken broth and milk into the skillet, then transfer the pan to the preheated oven to roast for 25 minutes until the chicken is cooked through.
While the chicken roasts, cook the long grain white rice in a separate pot according to package instructions.
Remove the chicken from the oven and let it rest for 5 minutes before serving the chicken and creamy broth over the prepared white rice.
Black Pepper
Fresh Herbs
Chicken Broth
Olive Oil
Milk
Long Grain White Rice
Vitamin A
40 µg / 900 µgVitamin D
1 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
29 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
74 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
643 mg / 1,250 mgPotassium
959 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
231 mg / 300 mgCaffeine
0 mgNet Carbs
47
g47
g29
g
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FrenchZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
71 µg / 55 µgAlcohol
0 g