Poultry
Braised Chicken with Vegetables and Herbes de Provence
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- boneless skinless chicken breast6.6 oz (187 g)
- leek0.6 oz (17 g)
- fresh button mushrooms1.73 oz (49 g)
- sweet bell pepper0.92 oz (26 g)
- refined sunflower oil0.35 oz (10 g)
- zucchini2.72 oz (77 g)
- eggplant2.4 oz (68 g)
- carrots1.02 oz (29 g)
- herbes de Provence0.04 oz (1 g)
- fresh thyme0.11 oz (3 g)
Directions
- Dice the chicken breast; cut the carrot into 1/8-inch (3–4 mm) rounds, the zucchini, eggplant, and bell pepper into pieces, and the leek into rings.
- Sauté the chicken and vegetables together.
- Add a small amount of water, salt, and seasonings.
- Simmer for 10–15 minutes, until fully cooked.
- Serve the chicken and vegetables in a bowl.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
255kcal
44 gProtein
3.2 gFat
12.5 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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