Chicken fillet baked in bacon
Ingredients
| Ingredient | Qty, g | |
|---|---|---|
| Chicken breast | ||
| Allspice | ||
| Cooking salt | ||
| Garlic ? 1 pc ≈ 5 g 5 g ≈ 1 sheet | ||
| Bacon | ||
| Product release: | 770 g | |
| Restore to default | ||
| Add a dish to the menu | ||
Cooking time
| 5 min | ||
| 45 min | ||
| 15 min | ||
1 h 5 min | ||
|---|---|---|
Macronutrients in 100 g
| Proteins | 31.5 g |
| Fats | 11.1 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 0.9 g |
| Calories | 238 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0.1 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 21.8 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.10 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 1 354 |
Calories per dayGenderGrowth
| Weight loss | Detention | Set |
|---|---|---|
| 25% | 18% | 15% |
| 972 kcal | 1350 kcal | 1620 kcal |
Macronutrient distribution
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
Vitamins per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Chicken breast (fillet): 96% ◦ Garlic: 2% ◦ Bacon: 2% B6 | 43439430? |
| iWhich products: ◦ Chicken breast (fillet): 96% ◦ Bacon: 3% B3 | 41478337? |
| iWhich products: ◦ Chicken breast (fillet): 96% ◦ Bacon: 3% B5 | 21213518? |
| iWhich products: ◦ Chicken breast (fillet): 92% ◦ Bacon: 8% B4 (Choline) | 14183017? |
| iWhich products: ◦ Chicken breast (fillet): 58% ◦ Bacon: 42% B12 | 101089? |
| iWhich products: ◦ Chicken breast (fillet) B2 | 1011219? |
| iWhich products: ◦ Chicken breast (fillet): 75% ◦ Bacon: 25% B1 | 77136? |
| iWhich products: ◦ Chicken breast (fillet) K2 | 56106? |
Minerals per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Chicken breast (fillet): 79% ◦ Bacon: 20% Selenium | 3535643219 |
| iWhich products: ◦ Chicken breast (fillet): 83% ◦ Bacon: 15% Phosphorus | 30304230? |
| iWhich products: ◦ Cooking salt: 56% ◦ Bacon: 32% ◦ Chicken breast (fillet): 12% Sodium | 20203820? |
| iWhich products: ◦ Bacon Chlorine | 17172117? |
| iWhich products: ◦ Chicken breast (fillet): 84% ◦ Allspice: 8% ◦ Bacon: 7% Iron | 146114? |
| iWhich products: ◦ Chicken breast (fillet): 71% ◦ Bacon: 27% Zinc | 7101672 |
| iWhich products: ◦ Chicken breast (fillet): 78% ◦ Bacon: 16% ◦ Allspice: 5% Potassium | 710119? |
| iWhich products: ◦ Chicken breast (fillet): 83% ◦ Bacon: 10% ◦ Allspice: 7% Magnesium | 68207? |
| iWhich products: ◦ Allspice: 50% ◦ Chicken breast (fillet): 50% Copper | 55115? |
Lipids per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Bacon Linoleic acid (Omega-6) | 456310958? |
| iWhich products: ◦ Bacon Palmitic acid (Saturated) | 38385838? |
| iWhich products: ◦ Bacon Arachidonic acid (AA, Omega-6) | 13397826? |
| iWhich products: ◦ Bacon Stearic acid (Saturated) | 79129? |
| iWhich products: ◦ Chicken breast (fillet): 63% ◦ Bacon: 37% Oleic acid (Omega-9) | 5696? |
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on KETO Allowed
on PALEO Allowed on a non-strict basis
Inventory: Oven
Difficulty: simple
Max. per day ≈ 2 kg 222 g ?Из расчета максимум 20 гр углеводов в день
Servings: 3 (1 serving ≈ 257 g)
Digestion time: 4 hour
Complete protein: ✔
Keto, LCHF: Recipes, Rules, Description
Chicken breast, Allspice, Cooking salt, Garlic, Bacon
Cooking: 5 min, Bake in the oven: 45 min, Bake in the oven: 15 min
Keto, LCHF: Recipes, Rules, Description
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Preheat the oven to 180 °C. In the meantime, rub the chicken fillets (3 pcs.) with a mixture of peppers (1–2 tsp), salt (1 tsp), and minced garlic (1 tsp).
Wrap each piece of fillet (6 strips) in two to three strips of bacon so that they cover the meat well.
Then place the wrapped fillet in a baking dish. Cover it with a sheet of foil and place it in the preheated oven for 45 minutes.
After that, carefully remove the foil and continue baking for another 15 minutes to allow the bacon to brown and become crispy.
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