Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 16.2% of RDA
• Calories: 26.7% of RDA
• Carbs: 2.3% of RDA
• Fat (total lipid): 24.0% of RDA
• Fiber: 5.6% of RDA
• Fructose: 3.4% of RDA
• Protein: 40.0% of RDA
• Sodium: 29.0% of RDA
• Sugar: 8.6% of RDA
• Vitamin A (IU): 30.2% of RDA
• Vitamin B6: 72.2% of RDA
• Vitamin C: 14.6% of RDA
• Iron: 2.0% of RDA
• Magnesium: 17.1% of RDA
• Manganese: 42.2% of RDA
• Niacin: 100% of RDA
• Potassium: 24.5% of RDA
• Zinc: 13.2% 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.
0
MACROS
Carbohydrate
6.36
g
6.36
Calories
534
533.75
Fiber
1.57
g
1.575
Iron
0.375
mg
0.375
Protein
45.1
g
45.05
Sodium
392
mg
392.125
Sugars
2.67
g
2.675
Fat (total lipid)
14.7
g
14.651
N
0
0
chicken breast|pesto|cherry tomato|yellow bell pepper|mozzarella cheese (whole milk)
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PREPARATION
1.
Preheat the oven to 375F.
2.
Lightly coat the bottom of a baking dish with olive oil.
3.
Place the chicken breasts in the baking dish. Spread 1 tbsp of pesto over each one, making sure to cover the whole chicken breast. May need more if the chicken breast is large.
4.
Add the diced pepper and the tomatoes (whole) to the pan.
5.
Place in the preheated oven and bake for 25-30 minutes, or until the chicken is no longer pink on the inside and is at least 165F on the inside.
6.
Remove from the oven, sprinkle the cheese evenly over each chicken breast, and place back in the oven for 3-5 minutes, or until the cheese melts.
7.
Serve with a spoonful of the wilted tomatoes and bell peppers.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 534
Protein 45.1 g
Carbohydrates 6.36 g
Iron 0.38 mg
Fiber 1.57 g
Calcium 162 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.