Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.7% of RDA
• Calories: 11.2% of RDA
• Carbs: 4.2% of RDA
• Fat (total lipid): 15.9% of RDA
• Fiber: 15.4% of RDA
• Fructose: 2.1% of RDA
• Protein: 20.6% of RDA
• Sodium: 6.3% of RDA
• Sugar: 12.2% of RDA
• Vitamin A (IU): 51.2% of RDA
• Vitamin B6: 41.6% of RDA
• Vitamin C: 18.6% of RDA
• Iron: 0.8% of RDA
• Magnesium: 14.7% of RDA
• Manganese: 6.1% of RDA
• Niacin: 51.8% of RDA
• Potassium: 14.2% of RDA
• Zinc: 8.6% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Preheat oven to 375F.
2.
In a bowl, mix together all ingredients except dill.
3.
Layer in a single layer on a baking sheet and bake for 20 minutes, or until chicken is completely done and no longer pink in the middle.
4.
Remove from oven. Dish up and sprinkle with fresh dill.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 225
Protein 23.2 g
Carbohydrates 11.6 g
Iron 0.15 mg
Fiber 4.30 g
Calcium 6.67 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
