Chicken and Bell Pepper Salad

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Chicken and Bell Pepper Salad
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 30 min.
Ready in
Calories:
352
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie352 cal.(17 %)
Protein54 g(55 %)
Fat10 g(9 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.4 mg(50 %)
Vitamin D3 μg(15 %)
Vitamin E7.1 mg(59 %)
Vitamin K26.1 μg(44 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin35.4 mg(295 %)
Vitamin B₆1.6 mg(114 %)
Folate166 μg(55 %)
Pantothenic acid2.5 mg(42 %)
Biotin12.7 μg(28 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C268 mg(282 %)
Potassium1,193 mg(30 %)
Calcium114 mg(11 %)
Magnesium98 mg(33 %)
Iron5.6 mg(37 %)
Iodine11 μg(6 %)
Zinc2.7 mg(34 %)
Saturated fatty acids1.8 g
Uric acid428 mg
Cholesterol126 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
4 Chicken breasts
2 large red Bell pepper
2 large yellow Bell pepper
2 Radicchio
12 Anchovy
2 Tbsps pickled Caper
olive oil
lemons (juice)
balsamic vinegar
salt
peppers (freshly ground)
3 Tbsps chopped Basil
How healthy are the main ingredients?
BasilChicken breastRadicchioolive oillemonsalt

Preparation steps

1.

Rinse the chicken breasts and pat dry. Rub with salt and pepper to taste. Drizzle the chicken with lemon juice and 2 tablespoon oil. Allow to marinade overnight in the refrigerator.

2.

Rinse the bell peppers, pat dry and cook under the broil, turning once, until the skin is bursting and blackened. Remove the skin, cut the bell peppers in half, remove seeds and quarter. Heat 2 tablespoons oil in a skillet set over medium heat. Add the bell peppers and cook, covered, for 5-6 minutes. Continuously check the peppers. The peppers should be cooked but still have some bite. Allow to cool.

3.

Separate radicchio leaves, rinse and spin dry. Rinse the anchovies and capers and pat dry. Combine the peppers in a bowl with the radicchio, anchovies, capers, basil, 5 tablespoons olive oil and 3 tablespoons balsamic. Season with salt and pepper to taste.

4.

Sear the chicken breasts in a hot grill pan or cast iron skillet until golden on both sides. Cut into wide strips. Divide the chicken and salad between plates. Garnish with herbs and serve immediately.