Cabbage Salad with Coriander Chicken Breasts
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 38 min.
Ready in
Calories:
277
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 174.9 μg | (292 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 781 mg | (20 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Napa cabbage (1 kg)
- 1 Red Bell pepper
- 1 carrot
- 1 tsp freshly grated ginger
- 4 Tbsps Rice vinegar
- 1 tsp brown sugar
- 5 Tbsps sesame oil
- light soy sauce
- salt
- 2 Chicken breasts (each 160 grams)
- 1 tsp Coriander
- ½ tsp Szechuan pepper
- ½ tsp peppercorns
Preparation steps
1.
Rinse the cabbage, cut into quarters, cut out the stalk and cut cabbage into thin strips. Rinse the bell pepper, cut in half, remove seeds and cut into strips. Peel carrot and cut or slice into matchsticks. Mix the ginger with the vinegar, sugar, 3 tablespoons sesame oil and season to taste with soy sauce and salt. Mix with the cabbage, bell pepper and carrot and let stand for about 15 minutes.
2.
Rinse the chicken and pat dry. Grind coriander, Szechuan pepper and the peppercorns in a mortar and rub ground spices over the chicken. Season with salt and fry for 1-2 minutes on each side in the remaining sesame oil. Take off the heat and leave in the pan until done, 3-4 minutes. Slice chicken breasts and serve on the salad.
