Chicken and Chickpea Salad with Spinach

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Chicken and Chickpea Salad with Spinach

Chicken and Chickpea Salad with Spinach - A very filling dish, and packed with protein.

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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
380
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie380 cal.(18 %)
Protein41 g(42 %)
Fat19 g(16 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E3.8 mg(32 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin23.3 mg(194 %)
Vitamin B₆0.9 mg(64 %)
Folate115 μg(38 %)
Pantothenic acid1.6 mg(27 %)
Biotin9.7 μg(22 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C48 mg(51 %)
Potassium843 mg(21 %)
Calcium167 mg(17 %)
Magnesium99 mg(33 %)
Iron4.6 mg(31 %)
Iodine25 μg(13 %)
Zinc2.8 mg(35 %)
Saturated fatty acids6.6 g
Uric acid356 mg
Cholesterol115 mg

Ingredients

for
4
Ingredients
4 Chicken breasts (each about 120 grams)
400 milliliters chicken stock (from a jar)
150 grams chickpeas (drained, canned)
250 grams Cherry tomatoes
200 grams Baby spinach
80 grams Feta
4 stalks parsley
4 Tbsps lemon juice
3 Tbsps olive oil
Sea salt
peppers
How healthy are the main ingredients?
chickpeasFetaolive oilChicken breastparsley

Preparation steps

1.

Rinse chicken breasts under cold water. Bring chicken stock to a simmer in a saucepan add chicken breasts and cook over medium heat for 8-10 minutes.

2.

Meanwhile, drain chickpeas. Rinse and halve the tomatoes. Rinse spinach and spin dry.

3.

Crumble the feta. Rinse the parsley, shake dry and chop.

4.

For the vinaigrette, combine lemon juice with olive oil and season with salt and pepper.

5.

Take chicken fillets from the broth, season with salt and pepper and allow leave to cool slightly. Then tear the chicken apart with your hands and mix with the spinach, tomatoes, feta cheese, chickpeas and parsley.

6.

To serve, mix salad with vinaigrette and distribute on 4 plates.