🍗 Chicken (Switzerland) — ~150g

Chicken is the primary source of protein in this dish, providing long-lasting satiety thanks to its 41.4 g of protein per full serving. It is a naturally lean meat, which explains the dish’s low total fat content despite the presence of cream. Furthermore, the Swiss-sourced chicken ensures strict farming standards—a quality feature appreciated by consumers who value traceability.

🍝 Tagliatelle — ~100 g dry

The tagliatelle provides most of the dish's carbohydrates (82.3 g per serving), ensuring the energy intake needed for a balanced main meal. As a wheat-based starchy food, they also contribute dietary fiber, with a total content of 15.9 g—a remarkably high level for a dish of this type. That’s why this dish is particularly suitable for people looking to stay full for a long time.

🥕 Carrots — ~100 g

Carrots add a natural sweetness through the glazing process, while significantly contributing to the dish’s dietary fiber content. They are also a recognized source of beta-carotene, a precursor to vitamin A, which is particularly beneficial for vision and immunity. Furthermore, their low caloric density allows you to increase the dish’s volume without increasing its total energy content of 664 kcal.

🍋 Lemon — ~20–30 g juice + zest

Lemon is used primarily as a flavor enhancer in the cream sauce, adding acidity and freshness without adding significant calories. It contains vitamin C, which promotes the absorption of non-heme iron found in vegetables. Thus, even in small amounts, it plays a useful role in the dish’s nutritional balance.

🫙 Cream — ~40–50 g

Cream is the main source of saturated fat in this dish, providing 4.6 g of saturated fat per serving—a moderate amount, well below the recommended daily intake (~20 g). It gives the sauce its characteristic creaminess and contributes to the dish’s palatability. However, its fat content means it must be measured precisely to maintain the recipe’s favorable lipid profile.

🧈 Butter — ~10–15g

Butter is used in small quantities, primarily to glaze the carrots, where it contributes to the texture and flavor. It contributes to the total saturated fat content, but only to a limited extent given the amount used. Thus, its nutritional impact is secondary to that of the cream, while remaining essential to the technical success of the dish.

🧄 Fresh ginger — ~10–15 g

Ginger adds a distinctive flavor profile to the sauce without adding any significant calories. It contains active compounds such as gingerols, which are known for their mild anti-inflammatory properties, although the amounts used in cooking are relatively small. For this reason, it is valued more for its flavor than for its nutritional benefits at this dosage.