Chicken, Citrus, and Asparagus Platter

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Chicken, Citrus, and Asparagus Platter
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
428
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie428 cal.(20 %)
Protein53 g(54 %)
Fat17 g(15 %)
Carbohydrates13 g(9 %)
Sugar added1 g(4 %)
Roughage4.7 g(16 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E8 mg(67 %)
Vitamin K116.1 μg(194 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin34.3 mg(286 %)
Vitamin B₆1.2 mg(86 %)
Folate335 μg(112 %)
Pantothenic acid3.7 mg(62 %)
Biotin11 μg(24 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C88 mg(93 %)
Potassium1,248 mg(31 %)
Calcium129 mg(13 %)
Magnesium112 mg(37 %)
Iron4.5 mg(30 %)
Iodine21 μg(11 %)
Zinc3.4 mg(43 %)
Saturated fatty acids2.7 g
Uric acid437 mg
Cholesterol124 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
4 ½ cups green Asparagus (trimmed)
1 small, red Endive (torn into pieces)
4 Chicken breasts 120 g each (with skin)
6 Tbsps olive oil
1 Grapefruit (filleted, juice retained)
1 tsp honey
1 Tbsp freshly chopped mint
How healthy are the main ingredients?
olive oilhoneymintEndiveChicken breastGrapefruit

Preparation steps

1.
Peel the lower third of the asparagus and let the stalks simmer in salted water for 6-8 minutes until cooked. Refresh in iced water, drain, and cut into 3-4 cm lengths on the diagonal.
2.
Season the chicken breasts with salt and ground black pepper. Fry in 1-2 tbsp of hot oil, skin side down, for around 5 minutes until golden brown. Turn over and cook on a moderate heat for 3-4 minutes until done.
3.
Mix the grapefruit juice with the honey and the remaining olive oil, and 1-2 tbsp of water. Add the mint and season to taste with salt and ground black pepper.
4.
Arrange the endive and the asparagus on plates. Cut the chicken breasts into slices and arrange on the salad with the grapefruit segments. Serve drizzled with dressing.

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