Chicken Sandwiches
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
335
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 368 mg | (9 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Chicken breasts (each 120 grams)
- 1 Tbsp vegetable oil
- 1 handful Lettuce (such as arugula, red and green oak leaf lettuce)
- 4 Cherry tomatoes
- 2 Tbsps caperberry
- 1 tsp Horseradish (from a jar)
- 1 Tbsp medium-hot Mustard
- 4 Tbsps Mayonnaise
- 4 slices Toast
- salt
- peppers
Preparation steps
1.
Rinse the chicken and pat dry. Cook in a pan in oil until golden brown on both sides and cooked through, 4-5 minutes. Remove from the heat and set aside.
2.
Rinse the lettuce, shake dry, trim and tear into small pieces. Rinse the tomatoes and cut into quarters. Drain the caperberries. Mix horseradish with mustard and mayonnaise.
3.
Toast the slices of bread and spread with mustard mixture. Divide the lettuce and the tomato over the bread slices. Cut the chicken into thin strips and arrange on the lettuce and tomatoes. Season with salt and pepper and serve garnished with caperberries.
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