Grain Salad with Sliced Chicken

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Grain Salad with Sliced Chicken
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
300
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie300 kcal(14 %)
Protein30.84 g(31 %)
Fat10.52 g(9 %)
Carbohydrates21.2 g(14 %)
Sugar added0 g(0 %)
Roughage5.22 g(17 %)
Vitamin A141.92 mg(17,740 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.15 mg(14 %)
Niacin19.23 mg(160 %)
Vitamin B₆0.69 mg(49 %)
Folate46.93 μg(16 %)
Pantothenic acid1.24 mg(21 %)
Biotin4.65 μg(10 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C24.1 mg(25 %)
Potassium569.78 mg(14 %)
Calcium45.82 mg(5 %)
Magnesium65.65 mg(22 %)
Iron2.37 mg(16 %)
Iodine0.55 μg(0 %)
Zinc1.57 mg(20 %)
Saturated fatty acids1.88 g
Cholesterol73.1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
Chicken breasts (skin on)
2 tablespoons
1 ⅔ cups
2 cups
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.