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Arugula and Chicken Bowl

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Arugula and Chicken Bowl
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
584
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie584 kcal(28 %)
Protein56.63 g(58 %)
Fat6.42 g(6 %)
Carbohydrates71.93 g(48 %)
Sugar added0 g(0 %)
Roughage0.53 g(2 %)
Vitamin A90.44 mg(11,305 %)
Vitamin D0.14 μg(1 %)
Vitamin E0.75 mg(6 %)
Vitamin B₁0.87 mg(87 %)
Vitamin B₂0.61 mg(55 %)
Niacin32.99 mg(275 %)
Vitamin B₆0.91 mg(65 %)
Folate222.94 μg(74 %)
Pantothenic acid1.44 mg(24 %)
Vitamin B₁₂0.48 μg(16 %)
Vitamin C31.91 mg(34 %)
Potassium567.39 mg(14 %)
Calcium47.49 mg(5 %)
Magnesium96.4 mg(32 %)
Iron4.66 mg(31 %)
Iodine0.22 μg(0 %)
Zinc2.58 mg(32 %)
Saturated fatty acids1.81 g
Cholesterol119.01 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 ⅔ cups
4 cups
skinless Chicken breasts (sliced)
peppers (freshly ground)
2 bunches
¾ cup
pickled Red pepper (in oil, glass)
2 tablespoons

Preparation steps

1.
Cook the orzo in boiling, salted water until al dente.
2.
Season the chicken with salt and pepper. Heat 2 tbsp of oil in a pan and saute until golden brown.
3.
Drain the pepper and slice into thin strips.
4.
To make the vinaigrette, whisk together the lemon juice and 4 tbsp of the oil, Season with salt and pepper.
5.
Pour the orzo into a colander and drain well. Allow to cool to lukewarm. Mix with the rocket and pepper. Place into bowls.
6.
Divide the meat among the bowls and serve drizzled with the vinaigrette.