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Chicken and mango sandwiches

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Health Score:
88 / 100
Difficulty:
moderate
Preparation:
25 min.
Preparation
Calories:
279
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
Calorie279 cal.(13 %)
Protein21 g(21 %)
Fat10 g(9 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage6.7 g(22 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E3 mg(25 %)
Vitamin K291.5 μg(486 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin11.6 mg(97 %)
Vitamin B₆0.5 mg(36 %)
Folate136 μg(45 %)
Pantothenic acid1.2 mg(20 %)
Biotin10.5 μg(23 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C44 mg(46 %)
Potassium1,046 mg(26 %)
Calcium111 mg(11 %)
Magnesium82 mg(27 %)
Iron3 mg(20 %)
Iodine8 μg(4 %)
Zinc2.2 mg(28 %)
Saturated fatty acids4.8 g
Uric acid158 mg
Cholesterol49 mg
Complete sugar9 g
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Ingredients

for
4
Ingredients
200 grams Chicken breasts
Salt and peppers
1 tsp vegetable oil
80 grams Double cream cheese (60-75% fat)
2 tsps medium-hot Mustard
1 tsp Curry
8 slices Whole Wheat Toast
4 Lettuce
100 grams Cucumber
150 grams Mangoes
1 handful Arugula
How healthy are the main ingredients?
Chicken breastMangoCucumberArugulaMustardCurry
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Preparation steps

1.

Season chicken breast with salt and pepper. Heat oil in a non-stick skillet. Add chicken and cook for 12-15 minutes.

2.

Mix cream cheese with mustard and curry powder. Spread thinly on toast slices. Top 4 toast slices with lettuce leaves.

3.

Cut cucumber and mango into slices. Cut chicken breast into slices. Layer prepared ingredients on lettuce leaves and top with the arugula.

4.

Place the remaining slices of toast over the arugula, press lightly and cut each sandwich diagonally before serving.

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