Chicken with Fruit Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
380
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 29.9 g | (31 %) | ||
| Fat | 17.97 g | (15 %) | ||
| Carbohydrates | 27.08 g | (18 %) | ||
| Sugar added | 2.87 g | (11 %) | ||
| Roughage | 6.33 g | (21 %) |
more nutritional values
| Vitamin A | 52.16 mg | (6,520 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.65 mg | (46 %) | ||
| Folate | 52.28 μg | (17 %) | ||
| Pantothenic acid | 1.23 mg | (21 %) | ||
| Biotin | 2.62 μg | (6 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 554.73 mg | (14 %) | ||
| Calcium | 156.75 mg | (16 %) | ||
| Magnesium | 64.77 mg | (22 %) | ||
| Iron | 2.56 mg | (17 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.38 mg | (17 %) | ||
| Saturated fatty acids | 3.16 g | |||
| Cholesterol | 73.1 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Oranges
- 1 tsp Coriander
- ½ tsp Red pepper flakes
- 2 tsps honey
- 3 Tbsps vegetable oil
- 4 Chicken breasts (each about 120 grams)
- salt
- 2 Tbsps Barberries (dried)
- 2 Tbsps Pumpkin seed
- 80 grams black Olives (pitted)
- 1 red onion
- 1 Tbsp apple cider vinegar
Preparation steps
1.
Peel oranges, separate orange segments and collect any running juices. Squeeze out remaining pulp. Crush coriander in mortar and mix with 1 tablespoon of orange juice, 1 teaspoon of honey and 1 tablespoon of oil. Rinse chicken breasts and pat dry. Season with salt, coat with coriander mixure and place in steamer. Cook over boilng water for about 10 minutes.
2.
Mix remaining orange juice with barberries. Chop pumpkin seeds, drain olives well. Peel and halve onion, cut into strips.
3.
Cool chicken and cut into slices.
4.
Combine remaining oil with honey and vinegar. Add barberries and season with salt. Cobmine chicken with salad, drizzle with dressing. Serve.
