Cold Poultry with Peppers and Onions
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
230
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 228.7 μg | (381 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31 mg | (258 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 932 mg | (23 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 402 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 Chicken breasts
- ½ Red onion (peeled and finely diced)
- 1 yellow pepper (deseeded and finely diced)
- 6 cups chopped Spinach
- 1 lemon
Product recommendation
Hot Bulgarian Chicken Salad
If the weather's too cool, fry the onion and pepper until softened, stir in the spinach until wilted and serve all hot.
Preparation steps
1.
Poach the chicken breasts in simmering water very gently for about 20 minutes until just cooked through. Set aside to cool.
2.
Mix the diced onion and peppers with spinach. Use a zester to take the yellow rind off a lemon - no white pith - and add to the vegetables. Toss with a little of the juice.
3.
Slice the chicken and serve with the salad.
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