4 Serves
66 Mins
In a mixing bowl, combine the chicken with salt, black pepper, and dried herbs. Let it marinate for 15 minutes.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
17 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
336 mg / 1,250 mgPotassium
500 mg / 4,700 mgSodium
941 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Heat the cooking oil in an oven-safe skillet over medium-high heat on the stove.
Sear the chicken in the oven-safe skillet until golden brown on all sides.
Transfer the skillet to the oven and cook at 190°C for 25 minutes until the chicken is fully cooked through.
Remove the chicken from the oven and let it rest for 5 minutes before serving over a bowl of steamed rice.
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Vietnamese