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Pan-Fried Chicken Hearts with Vegetables

Treat yourself to something really tasty and good for you. Delicious. An easy and tasty recipe for chicken hearts.

♚LarisynshikAuthor avatar
Recipe author
Chicken hearts with vegetables, pan fried
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 7 g
Fats 45 % 9 g
Carbohydrates 20 % 4 g
123 kcal
GI: 100 / 0 / 0

Cooking method

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  • Rinse the hearts under water, trim them, and pat dry on a paper towel. Cut each heart in half. Put the hearts in a skillet with vegetable oil, season with salt and pepper, and fry over high heat. Once they're lightly seared, lower the heat, pour in 3 tablespoons of water, and simmer covered for 10 minutes. Coarsely grate the carrot and finely chop the onion. Add the vegetables to the hearts and simmer for 5–7 minutes. Cut the zucchini into small pieces, add them to the pan, pour in a little more water, raise the heat, and cook everything through over high heat. At the end, add finely chopped garlic. Separately, cook the broccoli florets in a pot of lightly salted boiling water for 5 minutes. Just before serving, toss the broccoli with the hearts.

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Category II chicken - 159  kcal/100g
  • Chicken, skinless meat - 241  kcal/100g
  • Broiler chickens - 140  kcal/100g
  • Zucchini - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Broccoli - 33  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g

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