This recipe has Calories as 122%, Fat (total lipid) as 193%, Protein as 94.0% and Sodium as 109% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 122% of RDA
• Carbs: 1.9% of RDA
• Fat (total lipid): 193% of RDA
• Fiber: 1.5% of RDA
• Fructose: 0.0% of RDA
• Protein: 94.0% of RDA
• Sodium: 109% of RDA
• Sugar: 4.0% of RDA
• Vitamin A (IU): 30.7% of RDA
• Vitamin B6: 101% of RDA
• Vitamin C: 14.3% of RDA
• Iron: 1.9% of RDA
• Magnesium: 32.7% of RDA
• Manganese: 5.3% of RDA
• Niacin: 214% of RDA
• Potassium: 31.4% of RDA
• Zinc: 49.9% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a baking dish large enough to hold the pieces in a single layer.
In a small bowl, combine the vinaigrette with the lemon zest, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight.
Heat oven to 425 degrees F. Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375 degrees F. Continue to roast until the chicken is cooked through, about 40 minutes more.
Spoon the olives and pan juices over the chicken and serve.
This recipe has the following nutrient totals:
Protein 106 g
Carbohydrates 5.35 g
Iron 0.35 mg
Fiber 0.41 g
Calcium 0 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.