This recipe has Sodium as 56.7% (as a percentage of RDA).
You may need to take this 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: 1.0% of RDA
• Calories: 16.9% of RDA
• Carbs: 1.2% of RDA
• Fat (total lipid): 24.7% of RDA
• Fiber: 3.5% of RDA
• Fructose: 2.7% of RDA
• Protein: 39.9% of RDA
• Sodium: 56.7% of RDA
• Sugar: 5.8% of RDA
• Vitamin A (IU): 6.4% of RDA
• Vitamin B6: 81.5% of RDA
• Vitamin C: 22.1% of RDA
• Iron: 1.2% of RDA
• Magnesium: 18.4% of RDA
• Manganese: 3.8% of RDA
• Niacin: 99.9% of RDA
• Potassium: 24.2% of RDA
• Zinc: 12.7% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
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PREPARATION
1.
Heat oven to 400 degrees F. Season the chicken with 1/4 teaspoon each of the salt and pepper.
2.
Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
3.
Transfer the chicken to the oven and roast for 8 minutes.
4.
Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
5.
Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes.
6.
Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 337
Protein 44.9 g
Carbohydrates 3.29 g
Iron 0.23 mg
Fiber 0.97 g
Calcium 10.0 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.
