Chicken Pasta Salad with Grilled Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 28.6 μg | (48 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 893 mg | (22 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 Chicken breasts (each about 180 grams)
- salt
- freshly ground peppers
- 1 Zucchini
- 2 Bell pepper (red and yellow)
- 2 scallions
- 150 grams sun-dried Tomatoes (in oil)
- 2 small red onions
- 1 garlic clove
- 6 Tbsps olive oil
- 1 Tbsp freshly chopped Fresh herbs (thyme and rosemary)
- 350 grams Farfalle
- 1 Tbsp lemon juice
- 2 sprigs oregano
Preparation steps
Rinse chicken breasts, pat dry and season with salt and pepper. Rinse zucchini, trim, cut in half lengthwise and cut into 1 cm (approximately 1/2-inch) thick slices. Rinse bell peppers, trim and cut into strips. Rinse scallions, trim and cut into rings. Drain the tomatoes and chop coarsely. Peel the onions and garlic and cut into rings or slices. Mix all prepared vegetables (except tomatoes) with 2 tablespoons oil, thyme and rosemary and season with salt and pepper. Cook on the preheated grill (in a grill pan or on a griddle) 6-8 minutes. Brush chicken breasts with olive oil and cook, turning occasionally, alongside the vegetables until cooked through.
Meanwhile, cook pasta in boiling salted water until al dente. Rinse in cold water and drain. Place in a bowl with the remaining oil and the lemon juice. Rinse the oregano, shake dry and pluck off the leaves. Cut grilled chicken breasts into slices. Mix pasta with the vegetables and the tomatoes. Fold in oregano and chicken and season to taste with salt and pepper. Serve on a platter or in a bowl.
