Fruity Poultry Salad
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
163
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 163 cal. | (8 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 395 mg | (10 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large, skinless Chicken breasts
- ⅛ cup olive oil
- 2 ripe Peaches (stoned and cut into thin wedges)
- Lemon thyme
- ½ Red onion (finely sliced)
Preparation steps
1.
Rub the chicken breasts with the olive oil and season generously. Heat a frying pan over a moderate heat until hot.
2.
Pan-fry the chicken breasts for 10-12 minutes, turning occasionally until golden brown in colour and firm yet slightly springy to the touch. Remove from the frying pan once cooked and leave to rest for a minute. Shred using two forks, then arrange in 4 serving bowls.
3.
Add the peach wedges and lemon thyme sprigs before sprinkling over some of the thinly sliced red onion. Season with a little more black pepper before serving.
