Chicken Breast with Arugula
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
291
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 102.9 μg | (172 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 30.6 mg | (255 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 692 mg | (17 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 372 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Chicken breasts
- salt
- peppers (from the mill)
- 1 tsp chopped thyme
- 1 tsp butter
- 1 Tbsp olive oil
- 1 bunch Arugula
- 1 Tbsp balsamic vinegar
- 2 Tbsps white wine
Preparation steps
1.
Season the chicken breasts with salt, pepper and thyme.
2.
Heat olive oil and butter in a pan and fry the chicken breasts in it on one side until golden brown. Place in a hot oven and cook at 180°C (approximately 350°F) for about 10 minutes.
3.
Rinse and pluck arugula.
4.
Remove the finished chicken breasts and cut diagonally into slices. Pour the vinegar and wine into the pan, boil slightly and sprinkle onto warmed plates. Place the chicken slices and arugula on top.
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