Ingredients for Baked Lemon Chicken With Ricotta And Spring Vegetable Puree Recipe
6 Chicken breast fillets with skin
2 tablespoon Extra virgin olive oil, plus extra to drizzle
1 Lemon sliced
1 bunch Mint, leaves picked
1 bunch Oregano, leaves picked
200 gram Sugar Snap Peas
450 gram Fresh peas, podded
2 bunch Thin asparagus, woody ends trimmed
250 gram Thin green beans, trimmed
1 cup Low fat fresh ricotta
1 Garlic Clove, Crushed
Nutrition value
259
calories per serving
7 g Fat14 g Protein45 g Carbs26 g FiberOther
Current Totals
Fat
7g
Protein
14g
Carbs
45g
Fiber
26g
MacroNutrients
Carbs
45g
Protein
14g
Fiber
26g
Fats
Fat
7g
Vitamins & Minerals
Calcium
718mg
Iron
19mg
Vitamin A
198mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
4mg
Vitamin B6
< 1mg
Vitamin B9
203mcg
Vitamin B12
0mcg
Vitamin C
52mg
Vitamin E
9mg
Copper
< 1mcg
Magnesium
169mg
Manganese
2mg
Phosphorus
167mg
Selenium
5mcg
Zinc
2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment