Grain Salad with Sliced Chicken
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
668
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 668 cal. | (32 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.9 g | (40 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 36.3 μg | (61 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 39.3 mg | (328 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,057 mg | (26 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 212 mg | (71 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 490 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (skin on)
- 2 Tbsps olive oil
- salt
- peppers
- lemon juice
- 1 ⅔ cups Bulgur
- 2 cups chicken stock
- 1 bunch parsley (chopped)
- 3 Tomatoes (cored and diced)
- 1 Red onion (peeled and finely diced)
Product recommendation
Chicken with Pomegrante Tabbouleh
Pomegranate seeds add crunch and colour as well as tang. Try adding a spoonful of pomegranate molasses to the chicken stock before soaking the bulghur for extra flavour
Preparation steps
1.
Preheat the oven to 200°C (180° fan) | 400F | gas 6.
2.
Roast the chicken in the oven with a little oil and seasoning for about 25-30 minutes. Set aside to rest.
3.
Meanwhile soak the bulghur wheat in the hot stock for 25-30 minutes until tender. Drain off any excess liquid and season. Stir through the parsley, tomatoes and onion and juice of 1/2 lemon.
4.
Serve the chicken drizzled with a little lemon juice and the tabbouleh alongside.
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