Day 7
June 23, 2025
Preparation time: 50 Minutes
1.
Wash the carrots and cut into small slices. Divide the cauliflower into florets. Wash the chicken breast, drain and cut into strips. Cut the spring onions into rings.
2.
Heat the chicken stock and cook the cauliflower until al dente.
3.
Fry the chicken breast in the pan with the olive oil until golden brown.
4.
Add the carrots to the chicken breast, fry and then add the onion.
5.
Now add the coconut milk to the pan with the curry and paprika powder.
6.
Remove the cauliflower from the broth and add it to the pan. Finally, season with salt and pepper. |
Ascorbic acid - Vitamin C |
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Betaine |
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Calcium |
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Carbohydrate |
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Carotene Beta |
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Cholesterol |
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Copper |
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Fat |
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Fatty monounsaturated |
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Fatty polyunsaturated |
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Fatty saturated |
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Fiber |
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Folat |
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Fructose |
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Glucose |
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Iron |
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Magnesium |
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Manganese |
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Phosphorus |
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Potassium |
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Protein |
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Selenium |
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Sodium |
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Sucrose |
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Sugar |
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Tiamin |
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Tocopherol gamma |
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Vitamin A |
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Vitamin A - A RE |
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Vitamin B1 (Thiamin) |
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Vitamin B12 (Cobalamin) |
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Vitamin B2 (Riboflavin) |
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Vitamin B3 (Niacin - pp) |
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Vitamin B4 (Choline) |
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Vitamin B5 (Pantothenic acid) |
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Vitamin B6 (Pyridoxine) |
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Vitamin B9 (Folic acid) |
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Vitamin E |
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Vitamin K |
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Zinc |
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