Greek-style Salad with Griddled Chicken
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
723
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 723 cal. | (34 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 65.7 μg | (110 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 35.5 mg | (296 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,106 mg | (28 %) | ||
| Calcium | 287 mg | (29 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 392 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chicken
- 4 Chicken breasts (skinned and sliced in half horizontally)
- 2 Tbsps vegetable oil
- 2 Tbsps honey
- 1 Tbsp lemon juice
- ½ tsp paprika
- For the salad
- 5 Tbsps olive oil
- 2 Tbsps lemon juice
- 1 tsp dried oregano
- 1 Red onion (cut into wedges)
- ½ Cucumber (sliced)
- 4 Tomatoes (cut into wedges)
- ⅔ cup black Olives
- 1 handful baby Spinach (washed)
- 1.333 cups Feta (crumbled)
- 1 red Bell pepper (deseeded and sliced)
- ½ cup Pine nuts (lightly toasted)
- 1 sprig fresh oregano (or marjoram)
Preparation steps
1.
Cut the chicken into large pieces. Mix together the vegetable oil, honey, lemon juice and paprika with a little salt and pepper. Mix in the chicken thoroughly, ensuring the pieces are coated with the mariande and set aside for 30 minutes.
2.
For the salad, mix together the olive oil, lemon juice and dried oregano to make a dressing. Season with salt and pepper and set aside. Mix together the remaining salad ingredients in a large bowl.
3.
Heat the broiler or a griddle pan and cook the chicken for about 3 minutes each side, turning once to make a crisscross pattern, or until the chicken is cooked through.
4.
Drizzle the dressing over the salad, mix in the chicken and serve.
