Greek Salad with Chicken
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
516
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 40 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.2 mg | (185 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 830 mg | (21 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 256 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cucumber
- 1 yellow Bell pepper
- 1 red onion
- 200 grams Cherry tomatoes
- 100 grams black Olives
- 2 sprigs parsley
- 1 sprig mint
- ½ lemon (juice)
- 2 Tbsps dark balsamic vinegar
- 7 Tbsps olive oil
- salt
- peppers
- sugar
- 500 grams Chicken breasts
- ground paprika (sweet)
- dried thyme
- dried oregano
- 200 grams Feta
Preparation steps
1.
Rinse the cucumber, quarter lengthwise and cut into small pieces. Rinse the pepper, remove seeds and ribs, and chop. Peel the onion, halve and cut into narrow strips. Rinse and halve the tomatoes. Drain the olives. Rinse the parsley and mint, shake dry and pluck off the leaves. Roughly chop and mix with the vegetables.
2.
Combine the lemon juice, balsamic vinegar, and 4 tablespoons oil. Season the dressing with salt, pepper and sugar to taste.
3.
Rinse the meat, pat dry and season with salt, pepper, paprika, thyme and oregano. Coat with the remaining oil thinly and cook on a hot grill while turning about 8 minutes.
4.
Arrange the salad on a plate and crumble feta over. Top with the grilled chicken breast and dressing. Serve with fresh white bread.
