Chicken on a Bed of Crunchy Vegetable Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
383
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 32.6 mg | (272 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,178 mg | (29 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 403 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams carrots
- 1 Kohlrabi
- ½ Cucumber
- 1 Tbsp finely chopped mint
- 2 Tbsps Chili sauce
- 1 Lime
- ½ tsp sugar
- salt
- freshly ground pepper
- 5 Tbsps vegetable oil
- 4 boneless Chicken breasts
Preparation steps
1.
Rinse and peel the carrots and kohlrabi and cut into thin sticks. Rinse the cucumber, peeled as desired and cut into thin sticks.
2.
Rinse the lime, peel the skin without the white pith and cut into fine strips. Squeeze the juice.
3.
In a bowl, whisk together the chili sauce, lime juice and sugar, season with salt and pepper and whisk in 3 tablespoons oil, mix with the prepared vegetable sticks and mint, season to taste.
4.
Heat the remaining oil in a skillet. Season the chicken with salt and pepper and saute on both sides until cooked through, 8-10 minutes. To serve, cut into slices, arrange on the salad and sprinkle with lime zest
