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by: admin






etwtetert admin's post




ingredients

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serves: 4

2 sweet potatoes

1 tbsp coconut oil

1 onion, chopped

5 oz mushrooms, sliced

10 oz chicken breast fillets, butterflied

6 oz chopped broccoli

3 oz sweetcorn

3 oz frozen peas

1 tbsp buckwheat flour

1 tsp handful of mixed herbs

7 oz chopped tomatoes

8.5 fl oz chicken broth

Nutrition Facts
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Servings Per Recipe: 4

Amount per Serving

Calories: 202

  • Total Fat: 6.3 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 45.4 mg
  • Sodium: 361.4 mg
  • Total Carbs: 18.3 g
  •     Dietary Fiber: 4.7 g
  •     Sugars: 6 g
  • Protein: 20.5 g
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preparation

test-box 1.   For the Chops

3.  1. Season pork chops with salt and pepper on both sides.

4.  2. Heat olive oil in pan.

5.  3. Sear chops for 3-4 minutes on each side.

6.  4. Add in balsamic vinegar and orange marmalade.

7.  5. Reduce heat to simmer, cover, and cook for about 7 minutes.

9.  For the French Beans & Olive Tapenade

11.  1. Combine all ingredients for the tapenade in a food processor, and process until smooth. Set aside.

12.  2. Bring a pot of water to a boil.

13.  3. Add in the french beans and boil for a minute.

14.  4. Strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process.

15.  5. Just before serving, sauté the chopped shallots and french beans in a little olive oil.

16.  6. Top off with the tapenade, give a quick stir, and take off the heat.

17.  7. Serve while hot.

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