recommended by IN FORM

Chicken Breasts with Avocado and Tomato Salsa

4
Average: 4 (1 vote)
(1 vote)
Chicken Breasts with Avocado and Tomato Salsa

Chicken Breasts with Avocado and Tomato Salsa - Tender meat with fragrant herbs

share Share
print
bookmark_border Copy URL
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
360
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie360 cal.(17 %)
Protein38 g(39 %)
Fat19 g(16 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.9 μg(10 %)
Vitamin E3.7 mg(31 %)
Vitamin K31.9 μg(53 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin24.2 mg(202 %)
Vitamin B₆1.1 mg(79 %)
Folate62 μg(21 %)
Pantothenic acid1.7 mg(28 %)
Biotin7.3 μg(16 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C46 mg(48 %)
Potassium1,081 mg(27 %)
Calcium61 mg(6 %)
Magnesium85 mg(28 %)
Iron2.9 mg(19 %)
Iodine6 μg(3 %)
Zinc2.2 mg(28 %)
Saturated fatty acids3.4 g
Uric acid298 mg
Cholesterol93 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
3 lemons (including 2 of organic quality)
1 ripe Avocado
5 ripe Tomatoes
1 small Zucchini
Cucumber
salt
peppers
4 Tbsps olive oil
Basil
4 Chicken breasts (each 150 grams)
1 sprig rosemary
How healthy are the main ingredients?
olive oilrosemarylemonAvocadoTomatoZucchini

Preparation steps

1.

Squeeze 1 lemon. Peel avocado, cut in half, remove seeds and cut flesh into small cubes. Rinse the tomatoes, cut in half, remove seeds and cut into small cubes. Rinse zucchini and cut into very small cubes.

2.

Peel half a cucumber, cut in half lengthwise, remove seeds with a spoon and chop the flesh into small pieces. Add to a bowl with the avocado, tomato and zucchini cubes and season with salt, pepper, 2 tablespoons lemon juice and 3 tablespoons olive oil. Rinse the basil, shake dry, chop the leaves and mix into salsa. Place salsa in the refrigerator.

3.

Rinse chicken under cold water rise and pat dry. Rinse organic lemons in hot water, pat dry and cut into quarters. Heat the remaining oil in a pan. Cook chicken breasts with the lemon quarters until golden brown over medium heat, 2-3 minutes on each side. Season with salt and pepper, remove pan from the heat, put a sprig of rosemary on the chicken, cover and let stand for 5 minutes.

4.

Cut each chicken breast into thick slices and serve with the salsa and lemon quarters on plates.