Chicken Terrine

Gluten Free
Dairy Free
Health score
2%
Chicken Terrine
355 min.
16
61kcal

Suggestions


Indulge in the delightful flavors of our Chicken Terrine, a dish that perfectly balances taste and health. This gluten-free and dairy-free recipe is not only a feast for the senses but also a guilt-free option for those mindful of their dietary choices. With a preparation time of just under six hours, this terrine is ideal for gatherings, serving up to 16 people as a stunning antipasti, starter, or snack.

Imagine the aroma of fresh parsley and thyme wafting through your kitchen as you prepare this elegant dish. The tender, coarsely ground chicken breast, combined with vibrant red bell peppers, creates a beautiful contrast in both flavor and presentation. Each slice reveals a colorful mosaic, making it a showstopper on any appetizer platter.

Perfect for entertaining, this Chicken Terrine can be made ahead of time, allowing you to enjoy your guests without the stress of last-minute cooking. Simply prepare it a few hours in advance, refrigerate, and serve chilled or at room temperature. With only 61 calories per serving, you can savor this delicious treat without compromising your health goals. Elevate your next gathering with this sophisticated yet simple dish that is sure to impress!

Ingredients

  • 0.3 cup parsley fresh chopped
  • 1.5 pounds chicken breast halves boneless skinless
  • tablespoons shallots chopped
  • tablespoon thyme sprigs dried fresh chopped
  • tablespoon vegetable oil 
  • teaspoon salt 
  •  egg whites 
  • 0.5 cup bell pepper red chopped

Equipment

  • food processor
  • frying pan
  • oven
  • loaf pan
  • kitchen thermometer
  • aluminum foil

Directions

  1. Heat oven to 350°F. Line loaf pan, 8 1/2x4 1/2 inches, with alumnium foil.
  2. Sprinkle parsley in bottom of pan.
  3. Remove fat from chicken.
  4. Cut chicken into 1-inch pieces.
  5. Place chicken in food processor. Cover and process until coarsely ground.
  6. Add remaining ingredients except bell pepper. Cover and process until smooth.
  7. Mix chicken mixture and bell pepper.
  8. Spread in pan.
  9. Cover pan tightly with aluminum foil.
  10. Bake 1 hour; remove foil.
  11. Bake uncovered 20 to 30 minutes longer or until meat thermometer inserted in center reads 180° F. Cover and let stand 1 hour.
  12. Refrigerate at least 3 hours but no longer than 48 hours. Invert onto serving platter.
  13. Remove pan and foil.

Nutrition Facts

Calories61kcal
Protein64.97%
Fat30.38%
Carbs4.65%

Properties

Glycemic Index
8.69
Glycemic Load
0.14
Inflammation Score
-6
Nutrition Score
5.8482609844726%

Flavonoids

Apigenin
2.03mg
Luteolin
0.24mg
Kaempferol
0.01mg
Myricetin
0.14mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:60.83kcal
3.04%
Fat:1.99g
3.06%
Saturated Fat:0.38g
2.36%
Carbohydrates:0.68g
0.23%
Net Carbohydrates:0.45g
0.17%
Sugar:0.33g
0.37%
Cholesterol:27.22mg
9.07%
Sodium:201.8mg
8.77%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.57g
19.13%
Vitamin B3:4.51mg
22.54%
Selenium:14.38µg
20.54%
Vitamin B6:0.34mg
16.95%
Vitamin K:17.26µg
16.44%
Vitamin C:8.52mg
10.32%
Phosphorus:92.83mg
9.28%
Vitamin B5:0.64mg
6.37%
Potassium:185.34mg
5.3%
Vitamin A:258.36IU
5.17%
Vitamin B2:0.07mg
3.89%
Magnesium:13.46mg
3.37%
Vitamin B1:0.03mg
2.11%
Zinc:0.28mg
1.88%
Iron:0.33mg
1.84%
Vitamin E:0.23mg
1.54%
Folate:6.04µg
1.51%
Vitamin B12:0.09µg
1.47%
Manganese:0.03mg
1.25%