Chicken Patties with Green Salad
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
424
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 49.7 μg | (83 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 29.4 mg | (245 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,002 mg | (25 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 384 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 24 ozs ground chicken
- 1 medium Zucchini (finely grated)
- 1 medium carrot (peeled and finely grated)
- 2 cloves garlic cloves (minced)
- 1 tsp dried thyme
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 large egg (lightly beaten)
- 1 Tbsp olive oil
- For Salad
- 2 cups fresh, edible peas (trimmed and blanched)
- fresh Arugula rinsed (may substitute mixed baby greens)
- 8 young onions (peeled and halved)
- 4 Tbsps fresh Lime juice
- ⅓ cup good quality olive oil
- ½ tsp salt
- freshly ground Black pepper (to taste)
- 1 tsp granulated sugar
- 1 Tbsp whole-grain Mustard
- 1 fresh Lime (thinly sliced; to garnish)
Preparation steps
1.
In a large bowl, combine ground chicken, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Using your hands form the mixture into bite-size patties.
2.
Heat the olive oil in a large skillet over medium heat. Cook the patties for 3 to 4 minutes on each side, or until the chicken is cooked through and no longer pink. Drain on paper towels.
3.
For Salad:
4.
In a large salad bowl, combine blanched pea pods, greens, and. onions. In a separate small bowl, combine lime juice, olive oil, salt, pepper, sugar, and mustard; whisk to incorporate. Drizzle over salad, gently tossing to coat.
5.
To Serve:
6.
Divide mini chicken burgers and salad between individual serving plates. Garnish with fresh lime slices. Serve.
