Asian Slaw with Grilled Chicken
Asian slaw with grilled chicken - Asian slaw with grilled chicken
Healthy, because
Even smarter
Nutritional values
Due to its high protein and at the same time low fat content, poultry meat is low in calories and ideal for interval fasting. The vitamin C in cabbage boosts metabolism and helps smooth out small dents on the thighs.
Vegetarians can replace the chicken breast fillet with tofu: The soy product is also very low in fat and scores with plenty of vegetable protein.
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 196 μg | (327 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 920 mg | (23 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 1 oz Shelled peanut (2 TBSP.)
- 25 ozs small white or Green cabbage
- 2 carrots
- 1 small red chili pepper
- 1 garlic clove
- ¼ oz ginger (1 piece)
- 1 tsp sesame oil
- 1 tsp honey
- 4 Tbsps Grape juice
- 3 Tbsps bright soy sauce
- 2 Limes (juice)
- 16 ozs Chicken breasts (4 chicken breast fillets)
- Iodized salt (With fluoride)
- peppers
- 1 Tbsp Peanut oil
- 6 Radish
- 5 ozs cilantro (0.5 Bunch)
- ¾ oz parsley (0.5 Bunch)
Preparation steps
Roast peanuts in a hot pan without fat over medium heat for 3 minutes; then chop coarsely. Clean cabbage, remove hard stalk, and shave into very fine strips. Peel and grate carrots. Halve chili pepper lengthwise, remove seeds, wash and chop. Peel garlic and ginger and chop both finely.
Heat sesame oil in a frying pan. Sauté garlic, ginger and chili for 2 minutes over medium heat. Drizzle honey over the top. Add cabbage and carrots and mix in.
Deglaze with grape juice, add 1-2 Tbsp. soy sauce and 2 Tbsp. water and sauté for 3-5 minutes over medium heat. Season everything with remaining soy sauce, half of the lime juice, salt, and pepper, and put into a bowl.
Meanwhile, rinse chicken breasts, pat dry, and season with salt and pepper. Heat a large grill pan, brush with peanut oil and fry chicken on both sides for 5-7 minutes each over medium heat.
At the same time, clean, wash and finely slice the radishes. Wash herbs, shake dry, pluck off leaves and chop coarsely. Mix radishes, herbs and peanuts into the salad. Drizzle salad with remaining lime juice and divide among plates. Cut chicken breast fillets into slices and arrange on the slaw.
