Chicken Breasts with Avocado and Tomato Salsa
Chicken Breasts with Avocado and Tomato Salsa - Tender meat with fragrant herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 24.2 mg | (202 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,081 mg | (27 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 8 g |
Preparation steps
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.
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.
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.
Cut each chicken breast into thick slices and serve with the salsa and lemon quarters on plates.
