Chicken Breasts with Tomato and Radish Salad
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 26 min.
Ready in
Calories:
309
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31 mg | (258 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 949 mg | (24 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 380 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Cherry tomatoes
- 250 grams Radish
- ½ Cucumber
- 1 handful Basil (or mint and basil)
- 2 Tbsps white balsamic vinegar
- 3 Tbsps olive oil
- Iodized salt
- 1 pinch sugar
- 4 Chicken breasts (each about 150 grams)
- 1 Tbsp lemon juice
- peppers
Preparation steps
1.
Rinse and dry tomatoes, quarter larger tomatoes and halve the rest. Rinse and dry radishes, slice thinly. Rinse and peel cucmber, cut into small cubes. Rinse basil (or mint), shake dry, pluck off leaves. Combine tomatoes, radishes and cucumber in a bowl. Season with vinegar, 2 tablespoons of oil, salt and sugar.
2.
The grill heat up.
3.
Whisk remaining oil with lemon juice. Rinse and pat dry chicken breasts. Brush with lemon oil and grill on hot grill for about 3 minutes per side, season with salt and pepper.
4.
Arrange chicken on plates, place salad next to them and garnish with basil. Serve.
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