Chicken and Scallion Open-Faced Sandwiches
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
278
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 622 mg | (16 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Chicken breasts (each around 120 grams) (approximately 4 ounces)
- salt
- freshly ground peppers
- 1 Tbsp vegetable oil
- 8 scallions
- 200 grams Yogurt (0.1% fat)
- 1 splash lemon juice
- 100 grams Cucumber
- 4 slices Pumpkin-seed bread
Preparation steps
1.
Rinse the chicken breasts, pat dry, season with salt and pepper and sauté in the oil until golden brown, about 2 minutes per side. Reduce the heat to low and cook for about 5 minutes, until cooked through.
2.
Rinse the scallions, trim and thinly slice. Set some aside then mix with the yogurt and season with salt, pepper and lemon juice.
3.
Rinse the cucumber and thinly slice. Spread the scallion yogurt over the bread and top with the cucumber.
4.
Slice the chicken breasts and arrange over the cucumber. Season with pepper and serve garnished with the remaining scallions.
