Arugula Salad with Bacon Wrapped Chicken
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 30 min.
Ready in
Calories:
798
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 798 cal. | (38 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 160.5 μg | (268 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.7 mg | (264 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 910 mg | (23 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 394 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (each 140 grams)
- freshly ground peppers
- 200 grams Bacon (sliced)
- 6 Tbsps Canola oil
- 200 grams Arugula
- 1 handful Beet Greens
- 2 sprigs red Sage
- 250 grams Red Grape (seedless if desired)
- 1 Tbsp lemon juice
- 2 Tbsps apple cider vinegar
- 1 pinch sugar
- salt
Preparation steps
1.
Rinse chicken, pat dry, cut each diagonally into 3 strips and season with pepper. Wrap each with approximately 2 slices of bacon. As required secure with toothpicks. Heat 2 tablespoons oil in a pan and fry wrapped chicken on all sides for approximately 4-5 minutes until golden brown.
2.
Meanwhile rinse arugula, beet greens and sage, shake dry, trim and tear into small pieces as needed. Rinse grapes, trim and cut some in half.
3.
For the dressing, mix remaining oil with lemon juice, vinegar and sugar and season with salt and pepper.
4.
Arrange arugula, beet greens, sage and grapes on plates, place chicken strips on top and serve drizzled with the dressing.
