Chicken with Spinach and Bread Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 301 μg | (502 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 40.3 mg | (336 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,222 mg | (31 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 505 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the chicken
- 4 Tbsps olive oil
- ½ tsp sweet ground paprika
- 1 large chicken (1.2 kg) (without giblets)
- salt
- freshly ground peppers
- olive oil (for the roasting pan)
- For the bread salad
- 300 grams Spinach
- 1 onion
- 3 garlic cloves
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 6 slices white bread
- 4 Tbsps white balsamic vinegar
Preparation steps
Preheat the oven to 200°C (approximately 375°F) top and bottom heat.
Mix the oil with the paprika. Rinse the chicken inside and out, pat dry, season with salt and pepper and coat with the oil.
Then place in an oiled roastint pan. Bake the chicken in the preheated oven for 60-80 minutes until crispy, brushing often with olive oil during baking.
Rinse, trim and coarsely chop the spinach. Peel the onion and garlic. Cut the onion into rings and chop the garlic. Sauté both in 2 tablespoons oil. Add the spinach let wilt. Season with salt, pepper and nutmeg. Cut the bread into chunks or tear and bake in the oven for about 5 minutes until toasted. Then allow to cool slightly and mix with the spinach, the remaining oil and the vinegar. Serve together with the chicken.
