Chicken with Zucchini Noodles
Chicken with zucchini noodles - Build muscles with fewer carbs
Healthy, because
Even smarter
Nutritional values
Without the fatty skin, poultry is one of the lean meats and a top supplier of protein. A good supply of this is particularly important during infections: In the fight against pathogens, the body mobilizes amino acids for the defense cells. The high protein content helps to build up muscles and also ensures that these are retained by the body during a diet.
Just use your favorite herbs for the salsa - so it always tastes different. Instead of zucchini noodles, you can of course also use normal whole wheat pasta.
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 56.3 μg | (94 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 27.2 mg | (227 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,045 mg | (26 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 350 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- ¾ oz parsley (0.5 Bunch)
- 2 ½ ozs Basil (1/2 handful)
- 1 garlic clove
- 2 tsps Caper
- 1 tsp Dijon mustard
- 6 Tbsps olive oil
- 2 tsps Red wine vinegar
- salt
- peppers
- 22 ozs Chicken breasts (4 chicken breast fillets)
- 5 Zucchini
- 1 ¾ ozs almonds (2 TBLS)
- 4 ozs Feta
Preparation steps
For the salsa verde, wash parsley and basil, pluck leaves, set aside 1⁄3 of the parsley leaves, coarsely chop the others. Peel garlic clove and puree with capers, mustard, 5 tablespoons olive oil, 1-2 tablespoons water, and vinegar using a blender. Season to taste with salt and pepper.
Rinse chicken fillets, pat dry, cut in half lengthwise and season with salt and pepper. Heat remaining oil in a frying pan. Brown meat in it on all sides for a total of 10 minutes over medium heat. Then remove from heat and let stand.
In the meantime, clean and wash the zucchini and cut into vegetable spaghetti using a spiral cutter. Cook them for a few seconds in boiling salted water, drain and let drain.
Roast almonds in a hot pan without fat over medium heat for 3 minutes; then chop coarsely. Crumble the feta. Arrange zucchini noodles on plates, top with meat and drizzle with salsa verde. Garnish with almonds, feta and parsley leaves set aside.
