Ingredients
Utensils
Thermomix, Grater, Peeler
recipe
Step 1
Add the chicken strips, lemon zest, olive oil (5g per person) to a bowl and mix. Leave to marinate for the duration of the next steps.
Step 2
Put the peeled shallots into the Thermomix container and blend for 5 seconds/speed 5. Scrape the sides of the bowl with the spatula. Add a drizzle of olive oil and brown for 5 minutes/120°C/simmer speed
Step 3
Meanwhile, wash, peel and chop the potatoes into 3-4 cm cubes.
Step 4
Add 120 g of water per person to a bowl (you can add some stock if you wish). Insert the cooking basket and put the potatoes in it. Steam for 15 minutes / Varoma / speed 1.
Step 5
Meanwhile, line the steaming tray with baking paper, set to one side. Put the Varoma in place and put the peas in it. Extend cooking time by 15 min / Varoma / Speed 1.
Step 6
Remove the Varoma unit.
Step 7
Add the cream to the thermomix bowl, season with salt and pepper, then blend for 30 seconds/speed 4. Serve the vegetables with the chicken and sauce, and you're ready to go!
Nutrition facts
Average estimated amount for one serving
| Energy | 399 cal. |
| Fat | 10 g |
| Carbohydrates | 42 g |
| Protein | 40 g |
| Fiber | 7 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Steamed spring chicken" contains 399 Energy, 10 g of Fat, 42 g of Carbohydrates, 40 g of Protein, 7 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
B Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
Scores computed by
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