Chicken and Grilled Pumpkin Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
569
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 569 cal. | (27 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 17.4 mg | (145 %) | ||
| Vitamin K | 112.9 μg | (188 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.7 mg | (173 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 208 μg | (69 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,973 mg | (49 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 312 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps vegetable oil
- 2 Chicken breasts (skinned)
- ½ small Pumpkin (peeled, seeds removed and sliced)
- 1 Avocado (peeled, stone removed and sliced)
- 2 handfuls baby Spinach (washed)
- 12 cherry Tomatoes (halved)
- ½ Red onion (finely sliced)
- ½ cup Mayonnaise
- lemon juice (from 1 lemon)
- ⅔ cup whole almonds (roughly chopped)
Preparation steps
1.
Heat the oil in a griddle pan or frying pan and cook the chicken breasts for 3 minutes on each side or until cooked through. Remove the chicken breasts from the pan, cut into slices and set aside.
2.
Cook the pumpkin slices in the pan for 2 minutes each side or until tender. Remove from the pan and set aside.
3.
Arrange the pumpkin slices on plates and top with the chicken slices, avocado, spinach, cherry tomatoes and onion.
4.
Mix together the mayonnaise and lemon juice, season with salt and pepper and drizzle over the salad. Scatter over the chopped almonds and serve immediately.
