Citrus and Chicken Bowl

Name: Citrus and Chicken Bowl
Total time: 40 min
Yield: 4
Ingredients: 1 teaspoon sweet paprika; 4 tablespoons olive oil; 4 Chicken breasts (120 g each); 2 Oranges (filleted, juice retained); 2 tablespoons white balsamic vinegar; 2 tablespoons freshly chopped Dill; 1 Red onion (halved and finely sliced); 2 Avocados (cut into pieces)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 40 min.

Ready in

Calories:

426

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	426 kcal	(20 %)
Protein	29.05 g	(30 %)
Fat	27.71 g	(24 %)
Carbohydrates	17.78 g	(12 %)
Sugar added	0 g	(0 %)
Roughage	6.84 g	(23 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	52.09 mg	(6,511 %)
Vitamin D	0.09 μg	(0 %)
Vitamin E	1.7 mg	(14 %)
Vitamin B₁	0.18 mg	(18 %)
Vitamin B₂	0.23 mg	(21 %)
Niacin	18.95 mg	(158 %)
Vitamin B₆	0.78 mg	(56 %)
Folate	89.25 μg	(30 %)
Pantothenic acid	2.02 mg	(34 %)
Biotin	4.07 μg	(9 %)
Vitamin B₁₂	0.29 μg	(10 %)
Vitamin C	43.19 mg	(45 %)
Potassium	734.64 mg	(18 %)
Calcium	58 mg	(6 %)
Magnesium	55.07 mg	(18 %)
Iron	1.57 mg	(10 %)
Iodine	1.91 μg	(1 %)
Zinc	1.42 mg	(18 %)
Saturated fatty acids	4.2 g
Cholesterol	73.1 mg

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 1 teaspoon
sweet paprika; 4 tablespoons
olive oil; 4
Chicken breasts (120 g each); 2
Oranges (filleted, juice retained); 2 tablespoons
white balsamic vinegar; 2 tablespoons
freshly chopped Dill; 1
Red onion (halved and finely sliced); 2
Avocados (cut into pieces)

How healthy are the main ingredients?

olive oil Chicken breast Orange Dill Avocado

print shopping list

Preparation steps

Mix the paprika with 2-3 tbsp oil, salt and ground black pepper and brush over the chicken. Fry gently in a non-stick pan over a low heat for around 10 minutes until cooked through. Put to one side and leave to cool in the pan.

Mix the orange juice with the remaining oil, the balsamic vinegar and the dill and season to taste with salt and ground black pepper.

Cut the chicken into pieces, mix through the dressing together with the other salad ingredients, and serve.