Saffron Chicken with Matchstick Vegetables

Gluten Free
Dairy Free
Health score
19%
Saffron Chicken with Matchstick Vegetables
45 min.
2
214kcal

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Welcome to a culinary adventure that will transport your taste buds to the sun-soaked Mediterranean! Our Saffron Chicken with Matchstick Vegetables is a delightful dish that perfectly balances rich flavors with a light and healthy twist. Whether you're looking for a delicious lunch or an elegant dinner, this gluten-free and dairy-free recipe is sure to impress.

What sets this dish apart is the luxurious saffron, which adds a beautiful golden hue and a unique, aromatic flavor that elevates simple chicken into a gourmet experience. Paired with crunchy, julienne-sliced vegetables like carrots and celery, this meal not only looks appealing but is packed with nutrients that will leave you feeling satisfied. With just 214 calories per serving, it fits seamlessly into any healthy eating plan.

The combination of chicken broth, white wine, and a hint of hot sauce creates a deliciously savory sauce that permeates the chicken as it bakes, ensuring every bite is juicy and bursting with flavor. It's a quick and easy dish, ready in just 45 minutes, making it perfect for busy weeknights or leisurely weekend meals. Join us in celebrating delicious, wholesome food that’s as rewarding to make as it is to eat!

Ingredients

  • 0.5 cup julienne- carrot 
  • 0.3 cup julienne- celery 
  • 0.3 cup chicken broth low-sodium undiluted canned
  • 0.3 teaspoon thyme leaves dried
  • 0.3 cup cooking wine dry white
  • tablespoon garlic minced
  • 0.1 teaspoon hot sauce 
  • 0.5 teaspoon olive oil 
  • 0.5 cup julienne- onion 
  • Dash pepper 
  • 0.1 teaspoon ground saffron 
  • 0.3 teaspoon salt 
  • ounce skinned 
  • 0.3 cup tomatoes peeled seeded chopped
  • teaspoons no-salt-added tomato paste 

Equipment

  • frying pan
  • oven
  • baking pan
  • slotted spoon

Directions

  1. Coat a small nonstick skillet with cooking spray; add oil.
  2. Place over medium-high heat until hot.
  3. Add chicken, and cook 2 minutes on each side or until browned.
  4. Transfer chicken to a 7- x 5 1/4- x 1 1/2-inch baking dish; set aside.
  5. Coat skillet with cooking spray; place over medium-high heat until hot.
  6. Add carrot and next 3 ingredients; saute 3 minutes or until vegetables are tender.
  7. Add tomato and remaining ingredients to skillet; bring to a boil.
  8. Pour vegetable mixture over chicken. Cover; bake at 350 for 20 minutes or until chicken is tender. Spoon vegetables evenly onto 2 serving plates, using a slotted spoon.
  9. Place chicken over vegetables.

Nutrition Facts

Calories214kcal
Protein54.79%
Fat20.48%
Carbs24.73%

Properties

Glycemic Index
167.92
Glycemic Load
3.05
Inflammation Score
-10
Nutrition Score
20.513043724972%

Flavonoids

Malvidin
0.02mg
Catechin
0.23mg
Epicatechin
0.17mg
Hesperetin
0.12mg
Naringenin
0.28mg
Apigenin
0.36mg
Luteolin
0.18mg
Isorhamnetin
2mg
Kaempferol
0.41mg
Myricetin
0.12mg
Quercetin
8.46mg

Nutrients percent of daily need

Calories:214.19kcal
10.71%
Fat:4.36g
6.71%
Saturated Fat:0.89g
5.54%
Carbohydrates:11.86g
3.95%
Net Carbohydrates:9.39g
3.41%
Sugar:5.14g
5.71%
Cholesterol:72.57mg
24.19%
Sodium:522.39mg
22.71%
Alcohol:3.09g
100%
Alcohol %:1.33%
100%
Protein:26.26g
52.52%
Vitamin A:5741.61IU
114.83%
Vitamin B3:13.03mg
65.16%
Selenium:37.5µg
53.56%
Vitamin B6:1.05mg
52.63%
Phosphorus:295.65mg
29.56%
Potassium:797.82mg
22.79%
Vitamin B5:1.85mg
18.52%
Vitamin C:12.82mg
15.54%
Manganese:0.29mg
14.73%
Vitamin K:13.98µg
13.31%
Magnesium:48.66mg
12.16%
Vitamin B2:0.18mg
10.73%
Fiber:2.47g
9.86%
Vitamin B1:0.14mg
9.19%
Folate:28µg
7%
Iron:1.25mg
6.95%
Zinc:1.02mg
6.8%
Vitamin E:1.02mg
6.79%
Copper:0.13mg
6.59%
Calcium:49.04mg
4.9%
Vitamin B12:0.26µg
4.27%
Source:My Recipes