Chicken Salad Platter
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
706
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 706 cal. | (34 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 66.4 μg | (111 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 35.7 mg | (298 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,132 mg | (28 %) | ||
| Calcium | 326 mg | (33 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 396 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (approx. 120 g each)
- 2 cups new potatoes (cooked the day before, halved lengthways)
- 1 ⅔ cups cherry Tomatoes
- ⅔ cup green Olives (pitted, if desired)
- 6 Tbsps olive oil
- 1 Tbsp Poppy seeds
- 4 cups Arugula
- 1 Red onion (sliced)
- 1.333 cups Feta
- 4 Tbsps white balsamic vinegar
- 1 Tbsp Pumpkin seed oil
Preparation steps
1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and oil a baking tray.
2.
Put the chicken breasts on the tray. Arrange the potatoes around the chicken and add the tomatoes. Scatter over the olives. Drizzle over 2 tbsp oil and season with salt and ground black pepper. Sprinkle poppy seeds over the chicken and bake in the oven for 15 minutes until golden brown.
3.
Meanwhile, arrange the rocket and onion on plates and crumble the feta over the top. Whisk together the remaining oil, the balsamic vinegar, 1-2 tbsp water and the pumpkin seed oil.
4.
Take the tray out of the oven, cut the chicken breasts in half on the diagonal and arrange with the cooked vegetables on top of the salad. Drizzle over the dressing and serve.
