Arugula with Chicken Escalopes

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Arugula with Chicken Escalopes
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
224
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie224 kcal(11 %)
Protein27.98 g(29 %)
Fat10.34 g(9 %)
Carbohydrates4.62 g(3 %)
Sugar added0 g(0 %)
Roughage1.02 g(3 %)
Vitamin A34.62 mg(4,328 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.28 mg(2 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.14 mg(13 %)
Niacin17.77 mg(148 %)
Vitamin B₆0.56 mg(40 %)
Folate17.7 μg(6 %)
Pantothenic acid1.02 mg(17 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C4.6 mg(5 %)
Potassium494.11 mg(12 %)
Calcium38.92 mg(4 %)
Magnesium43.07 mg(14 %)
Iron1.68 mg(11 %)
Zinc1.06 mg(13 %)
Saturated fatty acids1.84 g
Cholesterol73.1 mg
Author of this recipe:
How healthy are the main ingredients?
Chicken breastgarlicArugula

Ingredients

for
4
Ingredients
4
small, skinless Chicken breasts
2 cloves
garlic (crushed)
½ teaspoon
2 tablespoons
2 cups
½ cup
preserved Sun-dried tomatoes (drained)
freshly ground Black pepper

Preparation steps

1.
Preheat the grill to hot. Line a chopping board with a couple of sheets of clingfilm. Sit the chicken on top and cover with more clingfilm before flattening out with a rolling pin or meat tenderiser.
2.
Rub the chicken with garlic and season with mixed herbs, salt and pepper. Drizzle with olive oil and grill for 12 - 14 minutes, turning occasionally, until golden all over and cooked through.
3.
Serve the grilled chicken on plates with the rocket leaves and sun-dried tomatoes on top.