Chicken and Pepper Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 30.27 g | (31 %) | ||
| Fat | 17.6 g | (15 %) | ||
| Carbohydrates | 17.56 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.27 g | (14 %) |
| Vitamin A | 71.5 mg | (8,938 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 0.91 mg | (8 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.92 mg | (66 %) | ||
| Folate | 21.78 μg | (7 %) | ||
| Pantothenic acid | 1.01 mg | (17 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 143.61 mg | (151 %) | ||
| Potassium | 610.89 mg | (15 %) | ||
| Calcium | 36.61 mg | (4 %) | ||
| Magnesium | 43.5 mg | (15 %) | ||
| Iron | 2.35 mg | (16 %) | ||
| Iodine | 1.78 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.39 g | |||
| Cholesterol | 75.21 mg |
Ingredients
- Ingredients
- 4 Chicken breasts (each 120 grams)
- 400 milliliters Chicken broth
- 6 Red Bell pepper
- 40 grams Pine nuts
- 40 grams golden raisin
- 1 Tbsp Caper
- 2 Tbsps sunflower oil
- salt
- peppers
- ground paprika (to sprinkle)
Preparation steps
Rinse chicken breasts and pat dry with paper towel. Bring chicken broth to a boil in a pot. Add chicken to the pot, bring to a boil again, cover and cook over low heat for about 10 minutes until done. Then remove from the heat and allow to cool.
Preheat the oven broiler.
Rinse bell peppers, cut in half, remove seeds and ribs and place skin-side up on a baking sheet lined with parchment paper. Cook under the preheated oven broiler for about 10 minutes, watching carefully, until the skin starts to bubble. Remove from the oven and cover with a damp cloth. Allow to cool, remove skin and cut bell peppers into strips. Cut drained chicken breasts into slices.
Toast pine nuts in a dry skillet. Deglaze the pan with about 100 ml (approximately 3 1/2 ounces) of chicken broth and add raisins. Remove from the heat and let cool. Add capers and oil and season with salt and pepper.
Mix all prepared salad ingredients in a bowl and serve sprinkled with paprika.
