Chicken and Linguine Bowl
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
689
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 689 cal. | (33 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 38.2 mg | (318 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,237 mg | (31 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 179 mg | (60 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 452 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 14 ozs Linguine
- 4 Chicken breasts (approx. 120 g each, finely chopped)
- 3 Tbsps sunflower oil
- ½ tsp Curry powder
- 2 Tbsps soy sauce
- ⅜ cup chicken stock
- ½ Cucumber (halved, seeds removed, cut into thin strip approx. 8 cm long)
- 2 cups fresh Bean sprout
- cayenne pepper
- 2 Tbsps mint (roughly chopped)
Preparation
Kitchen utensils
1 Pot, 1 Sieve, 1 Cutting board, 1 Small knife, 1 Large knife, 1 Teaspoon, 2 Plates, 1 Paper towel, 1 große Skillet oder Wok mit Deckel, 1 Slotted spatula, 1 Slotted spoon, 1 Tablespoon
Preparation steps
1.
Cook the linguine in salted water according to packet instructions until al dente.
2.
Meanwhile, fry the meat in hot oil at a high temperature. Season with curry powder, fry lightly and then pour in the soy sauce and the stock. Remove from the heat and allow to steep for a few minutes.
3.
Drain and rinse the linguine.
4.
Put into a bowl together with the chicken, cucumber and bean sprouts. Season with cayenne pepper and stir in the mint.
5.
Serve lukewarm.
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