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Chickpeas with Chicken Satay
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr
Calories:
634
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 12.3 g | (41 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 78.2 μg | (130 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 23.7 mg | (198 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 590 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 3 Tbsps smooth Peanut butter
- ½ cup olive oil
- 1 Tbsp honey
- Lime juice (from 1 lime)
- 2 Chicken breasts (skinned and cut into strips)
- 4 cups canned chickpeas (garbanzo beans)
- 2 Red onions (finely chopped)
- 2 red chili peppers (seeds removed and finely shopped)
- 1 cup chopped parsley
- juiced lemons
Preparation steps
1.
Blend the peanut butter with 2 tbsp oil and the lime juice. Pour over the chicken strips, mix well and set aside for 30 minutes.
2.
Mix the garbanzos with the chopped onion, chiles and parsley. Mix the remaining oil with the lemon juice, season with salt and pepper and mix into the garbanzos.
3.
Remove the chicken strips from the marinade and thread onto wooden skewers.
4.
Cook the chicken under a hot broiler for 5 minutes, turning once, and serve with the garbanzo salad alongside.
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