chicken breast cheddar cheese low-sodium chicken broth unsalted butter
vegetarian
(?)
Not vegetarian due to:
chicken breast low-sodium chicken broth
pescatarian
(?)
Not pescatarian due to:
low-sodium chicken broth
paleo
(?)
Not paleo due to:
cheddar cheese all-purpose flour
This recipe has no customizations.
Nutrition to Balance
This recipe has Protein as 86.0% (as a percentage of RDA).
You'll likely 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: 10.7% of RDA
• Calories: 44.3% of RDA
• Carbs: 7.3% of RDA
• Fat (total lipid): 66.3% of RDA
• Fiber: 5.8% of RDA
• Fructose: 0.4% of RDA
• Protein: 86.0% of RDA
• Sodium: 42.2% of RDA
• Sugar: 5.6% of RDA
• Vitamin A (IU): 55.9% of RDA
• Vitamin B6: 153% of RDA
• Vitamin C: 9.1% of RDA
• Iron: 3.0% of RDA
• Magnesium: 40.3% of RDA
• Manganese: 6.1% of RDA
• Niacin: 203% of RDA
• Potassium: 42.5% of RDA
• Zinc: 28.9% 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.
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARATION
1.
Preheat oven to 400°F, and spray a 2 quart casserole dish with cooking spray.
PREPARING THE FILLING
2.
Heat oil in a large skillet over medium-high.
3.
Sauté chicken for 3 minutes. Add diced potatoes, and stir in chicken stock.
4.
Cover and cook 5 minutes. Add leeks (remember to reserve garnish). Stir 2 to 3 minutes. Transfer to casserole dish.
PREPARING THE SAUCE
5.
Melt butter in a saucepan over medium-low heat.
6.
Stir in flour and cook for 1 minute.
7.
Whisk in milk, slowly bringing mixture to boil until thickened.
8.
Remove sauce from heat, season with salt and pepper, and stir in ¾ cup cheese until melted.
9.
Pour over chicken and potatoes.
TO BAKE
10.
Sprinkle with remaining cheese, cover with foil, and bake for 20 minutes.
11.
Uncover, and finish cooking for 5 minutes. Chicken should be cooked through, potatoes tender, and cheese slightly browned on top.
12.
Garnish with reserved leeks.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 886
Protein 96.8 g
Carbohydrates 20.1 g
Iron 0.56 mg
Fiber 1.62 g
Calcium 107 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.
